FLO’ – FRASCATI DOC
Viticulture in the Frascati area has a millenary tradition; vines were already cultivated since pre Roman times, in the ancient Tusculum city, where the wine produced was highly appreciated and renowned. The terrain where vines grow is of volcanic origin, well-drained and rich in pozzolans, tuffs and basalt; soils capable of transferring unique characteristi- cs to the wine.
Formats available
750 ml
| BLEND | 80% Malvasia Puntinata, 10% Trebbiano Giallo, 10% Bombino |
|---|---|
| PRODUCTION ZONE | Frascati |
| AREA UNDER VINE | approximately 0,70 Ha |
| VINEYARD ALTITUDE | approximately 300 m a.s.l. |
| TERRAIN TYPE | of volcanic origin, loose texture and significant amount of basalt rock |
| TRAINING SYSTEM | VSP (Vertical Shoot Positioning) Guyot |
| PLANTING DENSITY | 5,600 vines per hectare |
| YIELDS PER HECTARE | 2 kg |
| YIELD OF GRAPES INTO WINE | 70% |
| YEAR OF PLANTING | 1960 |
| HARVEST TIME | mid September |
| HARVESTING | manual harvesting of grapes into crates |
| VINIFICATION | destemming and soft crushing, brief cold pre-fermentation maceration of the grapes, soft pressing |
| ALCOHOLIC FERMENTATION | in stainless steel at a controlled temperature |
| MALOLACTIC FERMENTATION | not carried out |
| AGING | in stainless steel for at least 4 months, then in bottle before release |
| COLOR | straw yellow with greenish reflections |
| AROMA | intense notes of dried fruit, almonds and delicate hints of flowers and white peach |
| TASTE | A sensation of subtle sweetness prevails, balanced by mineral notes typical of the area two characteristics lending to a pleasant tasting. |
| FOOD PAIRING | An ideal wine for aperitifs and fantastic paired with fried seafood and vegetable tempura. |
| SERVING TEMPERATURE | 12/14°C |
