Soil and Form of Cultivation

Grapes: Trebbiano

Altitude: 100 to 200 meters above sea level

Soil Type: Clayey-loamy

Location and Exposure: Hills, with vineyards facing west and northwest

Planting Density: 1600 vines per hectare

Yield per Hectare: 140 quintals

Breeding System: Abruzzi Pergola

Vinification

Harvest: Manual, around mid-September

Maceration and Pressing: Gentle, with targeted extraction of the most aromatic fraction of the must

Decanting of Must: Cold for 24 to 48 hours

Fermentation Temperature: Fermentation takes place at 16 to 17°C for about two weeks in stainless steel containers

Malolactic Fermentation: Not performed

Aging: In tanks, at low temperature

Chemical Characteristics

– Alcohol content: 12.00% Vol.
– Dry Extract: Less than 19 g/l
– Total Acidity: 5.00 to 6.00 g/l
– pH: 3.30 to 3.40
– Residual Sugars: 4 – 5 g/l
– Sulfur dioxide: Contains sulfites.

Organoleptic Characteristics

Color: Straw yellow of medium intensity

Aroma: Fresh and fruity, with delicate and pleasant notes

Taste: Good texture, persistent, fresh on the palate due to balanced acidity

Mode of Service

Ideal temperature: 12°C

Pairings: Ideal with fish-based first courses and light Mediterranean dishes