The Frascati Superiore BIO DOC 496 2017 by De Sanctis was obtained from Malvasia di Candia (90%) and Trebbiano Toscano (10%) grapes grown in the territory of Frascati (RM) of volcanic origin and therefore naturally rich in minerals. The vineyards of origin are located at an altitude between 200 and 250 metres above sea level and include vines aged between 35 and 40 years. For De Sanctis' Frascati Superiore 496 2017, alcoholic fermentation, which transforms sugars into alcohol, took place in steel, at a controlled temperature and for a period of 15-20 days, activated by indigenous yeasts. The winemaking process did not include the addition of sulfur dioxide. Before being marketed, the wine rested for 5 months in steel and for a short time in the bottle.

FRASCATI SUPERIORE BIO 496 DE SANCTIS: TASTING

The Frascati Superiore BIO DOC 496 2017 by De Sanctis shows an intense straw yellow colour. On the nose, it expresses fragrant aromas of white flowers that intertwine with hints of yellow pulp fruit and clear note of flint. The sip is fresh and full-bodied, supported by a strong minerality that persists in the finish. Excellent as an aperitif, at the table, it goes well with fresh and semi-aged cheeses as well as vegetarian dishes and seafood recipes.