The Frascati Superiore Abelos di De Sanctis derives its name from the Greek word "ampelos", "vine", one of the epithets of Dionysus, the god of wine and the vital force of nature. It is composed of 80% Malvasia Puntinata and 20% Bombino. The vines are between 30 and 50 years old; they are located at approximately 200-250 meters above sea level and their roots sink into a volcanic and mineral soil characterized by tufa. The subsoil is rich in potassium and provides a constant hydration to the plant; the ancient presence of a lake makes the soil easily cultivable. Thanks to its fortunate position inside an old crater, and its proximity to the sea, the climate is predominantly Mediterranean, characterized by mild winters and hot, breezy summers. After a careful selection of the grapes, only the Bombino undergoes a few hours of cryomaceration, then the masses ferment for about 15-20 days at a controlled temperature in conical steel tanks, without sulfur dioxide. The refinement is always carried out in steel tanks and continues with regular batonnage until the following April when the blending of the two masses takes place. This is followed by further refinement in the bottle for 1 month.

FRASCATI SUPERIORE ABELOS: TASTING

The Frascati Superiore Abelos di De Sanctis is intense and bright straw yellow. The olfactory profile is kaleidoscopic: melon, pear, yellow peach, pineapple and papaya, chamomile and hawthorn, thyme and sage, honey and kumquat jam, all on a decidedly mineral background. The palate is broad, tasty, citrusy fresh, and with the alcoholic generosity perfectly integrated. Equally good with spaghetti allo scoglio as with Carbonara.