If your only exposure to Frascati has been the tepid, metallic versions off of the grocery shelves, you are in for a nice surprise.

Monte Porzio Frascati is straw in color and its aromas of fresh fruit give a burst of fresh fruit on the palette with a lingering almond finish that is clean and harmonious.

The wine is a blend of two grape varietals, Malvasia and Trebbiano, and is bottled in the traditional Estrucan bottle for over 750 years.  

It goes with dishes of pasta and risotto, fresh cheeses or seasoned type precorino cheese. Also with fish white meats and fish.

 Appellation: Chianti Colli Senesi DOCG

Grape variety: 100% Sangiovese 

Production area: Siena hills 

Age of the vineyard: 10 - 40 years 

Soil: Clay and Scheletro 

Harvest: Last weeks of September 

Vinification: Carbonic pre-maceration at 50-54°F for 3 days. Fermented with selected yeasts in stainless steel vats with maceration on skins for approximately 25 days.

Maturation: Maturation in steel vats for 2 months. Then remains for 6-8 months in barriques and then 30 days in steel tanks before being bottled. 

Tasting Notes

Color: Bright red with violet reflections 

Bouquet: Deep and complex with notes of red ripe fruit and spice 

Palate: Full, soft, and smooth. Round and balanced with a persistent finish 

Serving suggestions: Excellent with game and red meat dishes

Winemaker: Grant Phelps

Appellation: Maipo Valley

Varietal: Cabernet Sauvignon

Yields per Acre: 3.5 tons/acre

Wood treatment: 100% French Oak.

Length of barrel maturation: 13 months

Alcohol: 14.5%

pH: 3.64

Total Acidity: 5.5 g/L

Residual Sugar: 3.6 g/L

Volatile Acidity: 0.59 g/L

Viticular Practices: Following harvest the grapes were destemmed and then crushed to tank at which

point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days

with temperatures peaking at 32ºC/90ºF.

During fermentation the vats were pumped-over three to four times daily to extract the ideal amount of tannin and color.

Following the completion of fermentation, the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 19 days total skin contact).

The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 10 months during which time it was racked and returned three times.

After bottling the finished wine was carefully aged for three months prior to release to increase complexity.

100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 9 tons per hectare (3.6 tons per acre).

Winemakers Notes:

Dense ruby red in color.

On the nose this wine exhibits lifted notes of rum & raisin and dark chocolate with just a touch of spearmint.

In the mouth fresh acidity gives way to opulent notes of blackcurrant, expresso bean and cedar.

A well-integrated oak backbone combines with svelte, elegant tannins to give a long, textured finish.