WINE > LAZIO

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		Frascati Superiore Elite - Fontana Candida White Wine Lazio   GRAPES: 40% TREBBIANO TOSCANO, 30% MALVASIA DEL LAZIO, 30% MALVASIA BIANCA DI CANDIA. VINEYARD: PARCELS IN THE HILLS OF THE DOC ZONE, AT BETWEEN 200 AND 400 METRES ALTITUDE, ON LAND IN THE COMMUNES OF FRASCATI, MONTEPORZIO CATONE, GROTTAFERRATA AND PARTLY IN MONTECOMPATRI AND ROME. VINIFICATION: THE GRAPES, GATHERED BETWEEN THE MIDDLE OF SEPTEMBER AND THE END OF OCTOBER, ARE IMMEDIATELY TAKEN TO THE CELLARS AND VINIFIED BY THE WHITE WINE METHOD, WITH A GENTLE PRESSING. THE MUST, AFTER COLD NATURAL CLARIFICATION, IS FERMENTED AT A CONTROLLED TEMPERATURE (18°C) WITH SELECTED YEASTS. THE NEW WINE RESTS, UNTIL IT IS BOTTLED, IN THERMOSTATICALLY CONTROLLED STAINLESS STEEL TANKS UNDER A BLANKET OF NITROGEN, TO PROTECT IT FROM OXIDATION. FOOD MATCHES: WITH ALL MEALS, ESPECIALLY WITH FIRST COURSES, FISH AND COLD WHITE MEATS. SERVING TEMPERATURE: 10-12°C.

		Cannellino Frascati - Fontana Candida White Wine Lazio   THE GRAPES: 45% MALVASIA DI CANDIA, 30% TREBBIANO TOSCANO, 25% MALVASIA DEL LAZIO. THE VINEYARD: FONTANA CANDIDA VINEYARDS, FACING SOUTH-WEST ON HILLS AT 300 METRES ALTITUDE, IN THE COMMUNE OF MONTEPORZIO CATONE. THE SOIL, OF VOLCANIC ORIGIN, IS RICH IN POTASSIUM, PHOSPHORUS AND MICROELEMENTS, LOOSE AND POROUS, DRY BUT NOT ARID: THIS IS TYPICAL POZZOLANA - KNOWN LOCALLY AS "TERRINELLA", PARTICULARLY ACCLAIMED FOR THE CULTIVATION OF VINES. THE TRAINING SYSTEMS ARE THE GUYOT AND THE CORDONE SPERONATO. THE VINIFICATION: THE BUNCHES ARE PICKED WHEN FULLY RIPE, AT THE END OF OCTOBER, IN THE EARLY MORNING, AND ARE IMMEDIATELY CARRIED TO THE CELLAR. HERE THEY ARE GENTLY PRESSED. THE SKINS ARE LEFT FOR A SHORT TIME TO COLD MACERATE (10-12 HOURS AT 10°C) IN THE MUST, WHICH ENRICHES THE AROMAS AND THE STRUCTURE. THE YOUNG MUST IS CLEANED BY COLD NATURAL CLARIFICATION (36 HOURS AT 7-8°C) AND FERMENTS AT A CONTROLLED TEMPERATURE (14-16°C), WITH SELECTED YEASTS. THE PROCESS IS HALTED WHEN THE NATURAL RESIDUAL SUGAR HAS REACHED 40-50 GRAMS PER LITRE. THE NEW WINE STAYS IN STAINLESS STEEL TANKS UNTIL MARCH TO PRESERVE INTACT THE FRAGRANCE OF THE ORIGINAL AROMAS OF THE GRAPES. THE BOTTLING IS COLD, STERILE. FOOD MATCHES: PASTRIES, FRUIT TARTS, NON-ACID FRUITS (STRAWBERRIES, PEACHES). SERVING TEMPERATURE: 8-10°C.

		Santa Teresa Frascati Superiore - Fontana Candida White Wine Lazio   THE YEAR 1999: IN LAZIO THE VEGETATIVE DEVELOPMENT OF THE VINES WAS EARLY DUE TO THE GOOD CLIMATIC CONDITIONS WHICH CHARACTERISED THE SPRING. THE HIGH SUMMER TEMPERATURES WERE RELIEVED BY OPPORTUNE FALLS OF RAIN WHICH ENCOURAGED GROWTH. THE GRAPES RIPENED RATHER EARLY IN THE DOC ZONE OF FRASCATI. IN THE SANTA TERESA VINEYARD THE YIELD WAS LIMITED TO 100 QUINTALS/HECTARE; THE BUNCHES, PICKED FROM 4 OCTOBER ONWARDS, WERE HEALTHY WITH A GOOD SUGAR CONTENT, A STRONG, HIGHER THAN USUAL ACIDITY AND A BALANCED RICHNESS OF VARIETAL AROMAS. THE GRAPES: 30% MALVASIA PUNTINATA DEL LAZIO, 30% MALVASIA DI CANDIA, 30% TREBBIANO TOSCANO, 10% GRECO. THE VINEYARD: 13 HECTARES (OF WHICH 3 ARE MALVASIA PUNTINATA AND 1.5 GRECO, ALL NEWLY PLANTED) IN THE LOCALITY OF SANTA TERESA, IN THE COMMUNE OF ROME. THE VINES, TRAINED BY THE CORDONE SPERONATO SYSTEM ON HILLY GROUND (300 METRES ALTITUDE) OF VOLCANIC ORIGIN WELL EXPOSED TO THE SOUTH, YIELDED 100 QUINTALS/HECTARE OF GRAPES WITH AN OUTPUT OF 70% WINE. THE VINIFICATION: FROM 4 TO 12 OCTOBER THERE WERE SELECTIVE PICKINGS OF THE DIFFERENT GRAPE VARIETIES ACCORDING TO THE RATES OF RIPENING: FIRST THE MALVASIA, THEN THE GRECO AND FINALLY THE TREBBIANO. A GENTLE PRESSING WAS FOLLOWED BY VINIFICATION BY THE WHITE WINE METHOD FOR THE TREBBIANO AND THE GRECO, WHILE THE MALVASIA WAS COLD MACERATED ON THE SKINS FOR 12 HOURS. AFTER NATURAL CLARIFICATION, THE MUST WAS FERMENTED AT 15-16°C WITH SELECTED YEASTS; THE WINE WAS RESTED IN TEMPERATURE CONTROLLED STAINLESS STEEL TANKS UNTIL THE BOTTLING AT THE BEGINNING OF APRIL. THE WINE: PALE GOLD COLOUR; DELICATE BUT WELL DEFINED BOUQUET, WITH FINE FLORAL NOTES AND HINTS OF SAGE AND APPLE; FULL, SOFT BUT FRESH AND LIVELY AND VERY SAVOURY FLAVOUR WITH A DEFINITE, PLEASANTLY LINGERING AFTERTASTE OF SWEET ALMONDS. IT HAS GREAT FINESSE. ANALYTICAL DETAILS: 12.9% ALCOHOL; 5.2G/L TOTAL ACIDITY; 3.35PH; 2.7G/L RESIDUAL SUGAR; 21G/L DRY EXTRACT . OPTIMUM KEEPING: 2 YEARS IN BOTTLES STORED HORIZONTALLY IN COOL, DARK CONDITIONS. FOOD MATCHES: HORS D'OEUVRES, FIRST COURSES, FISH, COLD WHITE MEATS. SERVING TEMPERATURE: 10-12°C.

		Terre dei Grifi Frascati Superiore - Fontana Candida White Wine Lazio   THE GRAPES: 50% TREBBIANO TOSCANO, 40% MALVASIA BIANCA DI CANDIA, 10% MALVASIA DEL LAZIO. THE VINEYARD: SELECTED VINEYARDS ON THE HILLS OF THE DOC ZONE (FROM 200 TO 400 METRES ALTITUDE) IN THE COMMUNES OF FRASCATI, MONTEPORZIO CATONE, GROTTAFERRATA AND PARTLY IN MONTECOMPATRI AND ROME. THE LOOSE, POROUS, VOLCANIC SOIL, DRY BUT NOT ARID, IS THE TYPICAL "TERRINELLA" (POZZOLANA, RICH IN POTASSIUM, PHOSPHORUS AND MICROELEMENTS), IDEAL FOR VITICULTURE. THE TRAINING SYSTEMS ARE THE SPALLIERA, THE GUYOT AND THE CORDONE SPERONATO, WITH A YIELD OF ABOUT 3,5 KG OF GRAPES PER VINE. THE VINIFICATION: THE WELL RIPENED GRAPES, PICKED DURING THE FIRST TEN DAYS OF OCTOBER, ONLY EARLY IN THE MORNING, ARE IMMEDIATELY CARRIED TO THE CELLAR AND ARE VINIFIED BY THE WHITE WINE METHOD, WITH A GENTLE PRESSING. THE YOUNG MUST, COLD SETTLED, FERMENTS FOR TWO WEEKS AT A CONTROLLED TEMPERATURE (15-18°C), FOLLOWING THE ADDITION OF A "PIED DE CUVE" (STARTER MUST) PREPARED WITH INDIGENOUS SELECTED YEASTS. AT THE END OF THE FERMENTATION THERE IS A PERIOD OF TWO MONTHS ON THE LEES, WITHOUT ANY SULPHUR DIOXIDE AND AT 18°C, WITH DAILY ANALYTICAL CHECKS. THEN RACKING, AND THE MAKING OF THE BLEND, WHICH RESTS IN TEMPERATURE-CONTROLLED, STAINLESS STEEL TANKS UNTIL THE COLD STERILE BOTTLING. THE LONG STAY ON THE LEES - AS WAS THE PRACTICE IN THE PAST - ENRICHES THE BOUQUET AND THE FLAVOUR; THE WINE UNDERGOES A PARTIAL MALOLACTIC FERMENTATION WHICH MAKES IT EVEN SOFTER AND MORE FRAGRANT. FOOD MATCHES: FIRST COURSES FROM THE ROMAN CUISINE, FISH, WHITE MEATS. SERVING TEMPERATURE: 10-12°C.

		Cabernet Sauvignon 1998 - Casale del Giglio Red Wine Lazio   Grapes: Syrah The wine has a brilliant ruby red color and nuances of ruby red, moderate transparency. The nose denotes pleasing, intense, and clean aromas of black cherry, strawberry, raspberry, carob, plum and violet followed by pleasing aromas of vanilla and black pepper. In the mouth reveals good correspondence to the nose, a slightly alcoholic attack however balanced by tannins, good body, intense flavors. The finish is persistent with flavors of raspberry, strawberry and plum. This Syrah is aged in barrique. Food match: Roasted meat, Broiled meat and barbecue, Hard cheese Suggested serving temperature: 18° C (64° F)

		Mater Matuta 1997 - Casale del Giglio Red Wine Lazio   Grapes: Syrah (85%), Petit Verdot (15%) A great wine. This wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose has great personality with intense, clean, pleasing and elegant aromas of black cherry jam, blueberry, plum, black currant, violet, cyclamen, carob and black pepper followed by good aromas of vanilla, cocoa, licorice and eucalyptus. In mouth is smooth, round and very balanced with excellent correspondence to the nose, intense flavors and full body. The finish is very persistent with long and clean flavors of black cherry, plum, black currant, plum and blueberry. A very well made wine. Mater Matuta ages in barrique for 22-24 months followed by 6-8 months of aging in bottle. Food match: Game, Braised meat, Stewed meat with mushrooms, Roasted meat, Hard cheese Suggested serving temperature: 18° C (64° F)

		Mater Matuta 1998 Lt 1,5 - Casale del Giglio Red Wine Lazio   Grapes: Syrah (85%), Petit Verdot (15%) A great wine. This wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose has great personality with intense, clean, pleasing and elegant aromas of black cherry jam, blueberry, plum, black currant, violet, cyclamen, carob and black pepper followed by good aromas of vanilla, cocoa, licorice and eucalyptus. In mouth is smooth, round and very balanced with excellent correspondence to the nose, intense flavors and full body. The finish is very persistent with long and clean flavors of black cherry, plum, black currant, plum and blueberry. A very well made wine. Mater Matuta ages in barrique for 22-24 months followed by 6-8 months of aging in bottle. Food match: Game, Braised meat, Stewed meat with mushrooms, Roasted meat, Hard cheese Suggested serving temperature: 18° C (64° F)

		Petit Verdot 1999 - Casale del Giglio Red Wine Lazio   Grapes: Petit Verdot The wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose denotes good personality with intense, clean, elegant and firm aromas of black cherry, strawberry jam, hay, blueberry, plum, black currant and violet followed by good aromas of vanilla, rose, nutmeg and licorice. In mouth reveals a slightly alcoholic attack however well balanced by tannins, intense flavors and full body. The finish is persistent with good flavors of black cherry, plum and blueberry. A well made wine. This Petit Verdot is aged in barrique. Food match: Braised and stewed meat with mushrooms, Roasted meat, Hard cheese Suggested serving temperature: 17° C (62° F)