Sam Illon - Fra I Monti
Sam Illon is the new Fra I Monti wine, dedicated to Caramo, a boy who has been in the Fra i Monti family for some time now, and against illegal hiring. Produced with local white grapes, it is vinified with a light maceration on the skins. It gives a complex and persistent sip, where notes of exotic fruit and good freshness are balanced in a spicy finish.
Grapes: local white grapes.
Alcohol content: 12%
Aging: 8 months in an amphora.
Contains sulfites
Your cart will total 17 points that can be converted into a voucher of €0.51.
Sam Illon - Fra I Monti
"Sam Illon is the new Fra I Monti wine, dedicated to Caramo, a boy who has been in the Fra i Monti family for some time now, and against illegal hiring. Produced with local white grapes, it is vinified with a light maceration on the skins. It gives a complex and persistent sip, where notes of exotic fruit and good freshness are balanced in a spicy finish.
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.
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