The Frascati of "Casale Marchese", despite being pleasant as early as February - March, is at its best only around summer and is therefore enriched by a slight stay in glass.

In our farmhouse the old and the new merge, creating a unique balance of tradition, culture and family love. You can immerse yourself in this atmosphere in the ancient winery, which dates back to the late 1700s, where we host our tasting room.

Here we tell the story you are reading to our guests, from all over the world, as we dedicate ourselves to tastings and events about our wines and oils.

Our production has been going on with love for two centuries and every year brings with it elements of renewal. All winemaking, bottling and packaging processes are done here, in our farmhouse. We also produce an extra virgin olive oil exclusively with the olives of our estate. The history of Casale Marchese has very ancient roots. Our journey begins in 1301, the date on which the Casale was mentioned in a Bull of Boniface VIII as part of the fief of the Annibaldi family.

Now close your eyes and imagine the cultural and artistic rebirth of Italy. Let's take a time jump of about 250 years. We are in the middle of the Renaissance era, a period in which the Casale became the home of an illustrious person, son of a close friend of Caravaggio: we are talking about the Marquis Emilio de' Cavalieri (1550-1602), Italian composer and organist.

Precisely to the Marquis de' Cavalieri derives the name still today on the maps 'Casale del Marchese'.

In the centuries to come, no trace of the estate, mentioned in several official documents such as the Pontifical Cadastre of 1860, has never been lost. The artistic vocation of the Casale, which began with the Marquis de' Cavalieri, has continued over time. The estate inspired artists, poets and literati such as Clara Wells, who brings him back to 1878 in one of her books.

Pairing Suggestions: The Frascati Superiore DOCG is perfect as an aperitif and with fish dishes, meat and fish carpaccio, pizza, fresh goat cheese.

Maturation: The grapes are subjected to soft pressing and selection of the different fractions of must. The must passes to static clarification and separation of funds.Then the thermocontrolled alcoholic fermentation takes place, which lasts about a week. Selected yeasts are added to the must. In December, the cold tartaric stabilization process takes place, followed by bottling starting in January, until June.