Fontana Candida Orvieto 2003
Aroma: Delicate, fresh fruit aromas
Taste: Soft and refined
Production: Cold-fermented in stainless steel with 15% barrique-aged.
Food Suggestions: Serve slightly chilled with full-flavored pasta dishes, chicken or fish, and herbed cheeses.
Alcohol: 12% by volume Fontana Candida Orvieto is fruity and dry, cold fermented and bottled at a newly automated plant that allows 100% of the grapes to be automatically controlled during the entire three-week fermentation process, producing a wine of high quality. Beginning with the 1997 vintage, Fontana Candida Orvieto is featuring a new grape blend with an increase of Grechetto grapes to 10% of the total Orvieto blend, providing more structure and retaining higher quality for a longer time.
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 virtually inextricable from wine. Wine grapes grow in every region throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean. Naturally, most Italian regions enjoy a Mediterranean climate and a notable coastline, if not coastline on all borders, as is the case with the islands of Sicily and Sardinia.
The Alps in the northern regions of Valle d'Aosta, Lombardy and Alto Adige as examples, create favorable conditions for cool-climate varieties, while the Apennine Mountains, extending from Liguria in the north to Calabria in the south, affect climate, grape variety and harvest periods throughout. Considering its variable terrain and conditions, it's still safe to say that most high quality viticulture in Italy takes place on 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 are declining in popularity, especially as younger growers take interest in reviving local varieties. Most important are Sangiovese, reaching its greatest potential in Tuscany and Nebbiolo, the prized grape of Piedmont, producing single varietal, age-worthy wines. Other important varieties include Corvina, Montepulciano, Barbera, Nero d’Avola and of course the whites, Pinot Grigio and Trebbiano. The list goes on.
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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in 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.