Organoleptic characteristics: It has a straw yellow color, more or less intense, a vinous, distinctive and delicate aroma and a fruity, soft, fine, smooth and dry taste. The total alcoholic strength must be minimum 11.5°. Historical-cultural information and curiosities: It is a is a very recent Docg (2011), although the winemaking tradition of the area has thousands of years. The Castelli Romani territory, in fact, has been planted with vines since the time of the ancient Romans, when the nobles made their villas to be built surrounded by gardens and cool vineyards out of the hot and chaotic Rome. Serving suggestions: It is an excellent wine to accompany white meat and fish dishes. It is served with first courses typical of the Roman tradition (such as Bucatini all'Amatriciana or Spaghetti alla Carbonara). Production area: The production area includes the entire municipalities of Frascati, Grottaferrata and Monteporzio Catone and, in a small part, the X Municipality of Rome and the Municipality of Montecompatri. Grape varieties allowed for its production: The Frascati Superiore, admitted also in the Riserva type, is composed of Malvasia Bianca di Candia and / or Malvasia del Lazio (minimum 70%), Bellone, Bombino Bianco, Greco Bianco, Trebbiano Toscano, Trebbiano Giallo, alone or in combination, up to a maximum of 30%.
