Our goal is to bring in his best a wine like Trebbiano abused for years and considered as a white low level. Making significant changes in the cultivation of the vine, back to low yields per hectare like in the old times, limiting the vigor in the new plant and working with drastic but appropriate thinning, we have managed to significantly improve the level of ripeness of the grapes from this vineyard, that usually has a very little but intense aroma. From the first bottling (vintage 2005) to the present, the wine has undergone a steady and clear evolution, with a consequent increase in quality. The grapes, harvested and selected by hand, must undergo a soft pressing followed by a cold static decantation for about 18 hours. Fermentation conducted from yeast selected is held at a constant temperature of about 18-20° C and lasts at least two weeks. After two close decanting the wine rests in a tank on its lees until the end of January.
- Type of wine: White
- Wine Appellation: Trebbiano d’Abruzzo D.O.C
- Variety: 90% Trebbiano, 10% Fiano
- Alcohol: 12.5-13% Vol.
- Type of soil: silt and clay, rich in stone moraine, sometimes calcareous
- Exposure and Altitude: south-west; 200 m. above sea level
- Production method and plant density: Guyot with 4400 vines per hectare
- Vineyard age: 7-9 years
- Yield of grapes per hectare: 90 quintals
- Date of harvest: early October
- Fermentation and Maturation: stainless steel 100%
- Malolactic: no
- Filling period: in February of the year following the harvest.