FERRO E SETA

HISTORY
The continuous search for perfection, in tune with the assiduous knowledge of wines from beyond the Alps, led Piero Costantini to create this blend. A masterpiece that for years has been the oenological pride of the company.
THE HARVEST
Cesanese and Nero Buono obtained from vineyards with a planting density of 4500 vines per hectare, harvested in boxes, on average from mid-October onwards, starting with the Cesanese.
VINIFICATION
Classic maceration with pumping over and delestage for 15 days, the malolactic fermentation immediately follows the alcoholic one. It is aged in barriques of first and second passage for 12-18 months.
ORGANOLEPTIC CHARACTERISTICS AND PAIRING
Intense and dark ruby red colour. Powerful nose of wild berry jam, sweet spices, liquorice and tobacco. In the mouth it is powerful but elegant, vigorous and persuasive, robust as iron and soft as silk. It goes well with great roasts, braised meats, furry game and mature cheeses. Recommended serving temperature 18°.

Tradition, dedication and passion for Frascati since 1982

The winery has a family tradition that began in the Marche region and continued in the Frascati area when in 1982 Piero Costantini bought the vineyards in Monte Porzio Catone that once belonged to Cardinal Pallotta with the intention of producing a prestigious wine.

Today, the estate is owned by Lorenzo Costantini, a renowned oenologist and lover of the wines of Lazio. Lorenzo believes in Frascati and in its great potential, he believes that the soil of the Castelli makes the wines produced in this area unique and that the climate favours the perfect ripening of the grapes; the pedoclimatic vocation finds its maximum expression in the cultivation of the autochthonous variety par excellence: the Malvasia Puntinata (or of Lazio), it is our intention therefore to create a Frascati with 80% of Malvasia del Lazio to give life to a unique and typical wine of the territory.

The Villa Simone winery is also committed to respecting the environment, reducing the consumption of water, energy and pesticides to a minimum with the help of advanced equipment and technology.

If you have a great territory, it is only a matter of will and commitment to make wines of excellence.