A' la Voleè - Fra I Monti

A' la Voleè - Fra I Monti

A 'la Voleè by Fra I Monti is a sparkling wine produced through the second fermentation in the bottle from white grapes.The grapes come from a small vineyard of only one hectare with a very low yield, which grows on clayey and loamy soils. The two grapes are harvested together in mid-September, and in the cellar after destemming are fermented for 4 days. For the second fermentation in the bottle the same must is used, preserved until the following spring, a period in which the foaming takes place. It is not filtered or disgorged, it is therefore exposed with an evident deposit. A 'la Voleè is a very carefree and friendly bubble that gives aromas of citrus and yellow apple, and a fresh acidity in the mouth, and a surprising pleasantness to drink.

Service

We recommend to taste it at a temperature of 6/8 ° in tulip glasses. Wine to be drunk immediately but left in the cellar for a few years can give great emotions.

Pairing

Excellent wine that goes well with fish starters, pasta dishes, fish main courses, to try with grilled swordfish slices.

Winery: Fra I Monti

 Fra I Monti is a young company located in Terelle, in the province of Frosinone, and was founded in 2018. It is run by Rocco and his partner Benedetto Leone, who also manage the local wine shop. The project starts when Rocco and Benedetto understand that it was right to return to the land with the ideal that the wine is made in the vineyard and not in the cellar, and that if the wine is to be seen as a food, it can only be organic, good for it. to health. After various experiences they manage to recover old, abundant vineyards at 1000 m.s.l.m surrounded by chestnut trees. In the vineyards there are native grapes like the Maturano, almost completely extinct white grapes, and the Semillion, brought here by Napoleonic soldiers. All the vines are grown organically without the use of chemical substances and in the cellar there is a biodynamic approach, with spontaneous vinification, indigenous yeasts and refinements in amphorae. Their ideal is to arrive at a production of around 30,000 bottles and no more, so that the entire production process can be controlled. With the first vintage, two wines were produced to which a third will soon be added.