GRAPES: Malvasia di Candia, Trebbiano di Toscano, Malvasia del Lazio, Bombino and Grechetto.
VINEYARD: The grapes are selected from gently rolling hillside vineyards in Castelli Romani, north eastern Frascati.
HARVEST: Late September/early October
VINIFICATION: The grapes are de-stemmed and soft pressed using a pneumatic press. Selected yeasts are added to the juice, and the juice is separated from the skins immediately. Fermentation takes place at a controlled temperature of 18-20°C in stainless steel for 10-12 days. No malolactic fermentation takes place.
ALCOHOL: 12% vol
TASTING NOTES: Frascati Superiore DOC – a Delicate bouquet of peaches, pineapple and passion fruit medium- bodied on the palate with the perfect balance of fruit and crisp acidity. Markedly more concentrated than most Frascati.