Vinification: Harvest of grapes in boxes for this Trebbiano D’Abruzzo. Stemming and soft pressing of the grapes. Debourbage at 12-13 ° C for 18 hours. Fermentation in stainless steel tanks at a controlled temperature between 17 and 19 ° C. Ageing on fine lees for 60 days.
Wine Characteristics: It has a straw-yellow colour with greenish reflections. A slightly flowery nose which becomes fruity.
The wine has a fresh taste with a good acidic balance and a slightly bitter aftertaste.
Advised dishes: Ideal match for plain first courses and fish menu
Serving Temperature: To be served at 8° - 10° C
Alcool: 12% Vol.
Production Area: Vines located on the hills of Passo Madama
Grapes: 100% Trebbiano
Soil - Altitude: Soil: Alluvial, sandy silt composition Altitude: 50 mt. above sea level
Harvest: Hand-harvested, at the end of September
Viticulture: Growing system: rows
Density: 4,000 vines per hectare Age of vines: 10 years
Average yeld: 70 Q.li. per hectare
Size: Cases of 12 Bottles of 0,75 lt.
Pallet composition: 5 layers of 10 cases of 12 bottles x layer (50 ct - 600 bt)
