| Grape varieties |
50% Malvasia di Candia, 30% Malvasia del Lazio, 10% Bombino Bianco/Trebbiano d'Abruzzo, 10% Greco |
| History |
The name Luna Mater evokes genesis and procreation, interpreting symbolically the birth of the cellar and the inspiration for the experts, grapes and vine varieties which make up the tradition of Frascati. It is, as well, a reminder of the moon, mysterious and enigmatic, forever linked to agricultural practices. |
| Origin |
Monteporzio Catone (Roma) |
| Soil composition |
The loose, porous, volcanic soil, dry without being arid, is the typical “terrinella” (pozzolana, rich in potassium, phosphorous and microelements), ideal for viticulture. |
| Cultivation system |
The training systems are the spalliera, the Guyot and the cordone speronato. |
| Harvest |
The vintage was postponed until towards the end of the month of October and the well ripened grapes were selected before harvesting.flavor of the grapes. |
| Vinification |
The bunches were picked by hand, put into small boxes and taken immediately to the cellar; here the grapes were divided into two parts, the first was at once cooled down before being gently pressed to maintain unchanged in the must the aromatic components, the second part was destemmed, cooled and immediately fermented in contact with the skins in small wooden barrels, to produce a marked varietal character and an original olfactory complexity and flavour. A final small share vintaged a few days later than the first ones, was destemmed by hand and the grapes were added intact to the fermenting must from the grapes picked first in order to preserve in the wine the typical bouquet and |
| Ageing |
After the bottling there follows 1 year of refinement, of which at least 4 months in bottles, with the bottles lying horizontally and placed in the cantina’s cellar excavated by hand in the tufa, with a naturally constant temperature and humidity. |