Data sheet
WINEMAKING
VISUAL / OLFACTORY EXAMINATION
TASTE CHARACTERISTICS
| - Color: White - Alcohol Content: 14% Vol - Serving Temperature: 8-10°C - Cellar Temperature: 8-10°C - Grapevine Name: Trebbiano D'Abruzzo (from organic farming) - Exposure: South, South East - Altitude: 350 m asl |
- Training system: Espalier Guyot - Density (vines per hectare): 3300/ha - Soil type: Clayey - calcareous - Average production per hectare: 11,000 kg/ ha (110 q/ha) - Harvest time: Mid-September - Residual Sugar: 0.2 g/l - Total Acidity: 4.61 g/l |
Cold static decantation of the flower must for 24 hours. Temperature-controlled alcoholic fermentation at 14 °C in steel containers. Spontaneous malo-lactic fermentation, organic clarification, brief storage in steel and bottle for at least 3-4 months.
VISUAL: Crystal clear, straw yellow with greenish highlights; consistent.
OLFACTIVE: Intense, persistent and fine, floral notes blend with aromas of ripe yellow fruit, apple skin and pear.
Dry, fairly warm, fresh and well structured with hints of green apple, apricot, pineapple and almond aftertaste; savory, soft and balanced.
INVESTMENT MADE WITH EU CONTRIBUTION REG 1308 (PNS) CAMP. 2022/2023.
