Frascati Wine Region
Wine region within that of the Castelli Romani in Lazio in Italy. Making dry. Semi-sweet and sweet white wines, and a little red wine. The finest is considered to be the sweet Frascati. Often referred to as Cannellino, it is very fragrant and the colour, of all the white wines, is assertively golden. This type of Frascati is said to be made with the action of the Botrytis cinerea, which is produced because of the humid climate. However there appears to be considerable differences of opinion about this wine, some makers apparently trying to get rid of the Botrytis if it is present; others stating that it was the presence of the Botrytis that earned a poor reputation for Frascati wines as ‘bad travellers’.
Some form of pasteurisation seems often to be employed in order to keep control of the evolution of the wine from the arrival of the freshly-picked grapes. This prevention of the flory is apparently what makes the dry wines; but they, made like the other from the Trebbiano grape of Tuscany and the Yellow Trebbiano, locally called ‘Greco’, do usually produce a fairly soft, slightly perfumed wine anyway. My tasting notes often use the term ‘Everton toffee’ for anything made from the Trebbiano.