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Flat front label of wine
Flat front label of wine

Fontana Candida Luna Mater Frascati Superiore Secco 2010

Other White Blends from Italy
    14.5% ABV
    • WS90
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    14.5% ABV

    Winemaker Notes

    Luna Mater Frascati sets a new standard for Rome's most renowned white wine. As mystifying and enigmatic as its namesake, Mother Moon, it refl ects the wine's close ties to nature and its vineyards with an average age of 50 years. A blend of indigenous white varietals, it is a tribute to the tradition of the region yet crafted with contemporary winemaking technique. The label, designed by Roman artist Domenico Bianchi graphically conveys the unique beauty and mystery of this wine.

    Bright yellow in color. The bouquet is intense with exotic-fruit aromas. Dry; full flavored, soft and savory, with a lingering ripe-pear and bitter-almond finish.

    Ideal with seafood, white meats and pasta dishes.

    Blend: 50% Malvasia Bianca di Candia, 30% Malvasia di Lazio, 10% Bombino, 10% Greco

    Critical Acclaim

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    Fontana Candida

    Fontana Candida

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    Fontana Candida, Italy
    Image of winery
    Where the most ancient history meets the most modern trends and tastes, here is positioned Fontana Candida. The name of a cellar which is the most authentic and refined expression of the wine tradition of Latium and of Rome, places which join together age-old elegance with energy, poetry and vitality. Here, in the land of culture and delight are born wines famous and loved throughout the world, first of all Frascati.

    For fifty years Fontana Candida has been undisputed protagonist of the diffusion and success of Frascati world-wide. Its main mission has always been the enhancement of this denomination, the true wine patrimony of the Roman land, with an enormous quality potential, partly still to be explored.

    The freshness and the personality of the wines of Fontana Candida, products of particularly acclaimed vineyards and outstanding expertise, embody very well the life-style and the richness of history and of traditions typical of the area which they belong to, known and enjoyed throughout the world.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    SWS18791_2010 Item# 124390