Frascati Superiore d.o.c. Santa Benedetta
Vineyards:
Malvasia di Candia and Trebbiano Toscano with an high percentage of local vineyards such as Bellone, Bonvino and ecc.
Vintage and vinification:
The vintage takes place during the months of September and October. The grapes are softly squeezed and immediately filtered and fermented with in refrigerated tanks at a temperature of 18°C one month long. This procedure aims to eliminate any contamination and to give noble characteristics to wine with great scent and delicate taste.
Organoleptic analysis:
Well balanced wine, pale yellow, with a good persistence of taste and scent enriched by fresh fruited aromas. It is delicate and elegant with perfumes of moss and tropical fruits.
The last vintage preserves its freshness, while the past vintages are highlighted for the strong basis characteristics and it can be stored many years long.
Annual production:
About 50,000 bottle, an half of which is exported.
Alcoholic grades:
12,5°

Castelli Romani Rosso d.o.c. Santa Benedetta
Vineyards:
Merlot, Sangiovese and Montepulciano, which are typical vineyard of central Italy.
Vintage and vinification:
fermentation all the winter long up to march. It is stored in oak barrels one year long.
This classical procedure for red wines, enable to produce a wine with a main scent very fresh and pleasant while the short period of maturation in oak barrels ad completeness and stability which is indispensable for a red wine.
Organoleptic analysis:
Red ruby wine, with an aromatic spectrum pleasant and completed, ranging from red fruits and toasted oak, perceptible but not evident. Vegetal scents with a strong taste of great profile in an intense and aromatic context. It is fruited, full bodied without nuances and a greenish ending.
Alcoholic grades:
12,5°
Foods:
It is perfect together with meats and main courses. It has to be served at ambient temperature (18°C), eventually warming up glasses with hands.