Tasting note

Charming expression of the Trebbiano grape, fragrant with white flowers, followed by a mouthful of juicy pear and white peach.

Viticulture

SURFACE Hills and plain HEIGHT 0 -150 m SOIL TYPE calcareous and clay EXPOSURE South East YIELD 4,500 plants/ha VITICULTURAL TECHNIQUE Guyot, both double and single

YIELD 11,000 Kg/Ha HARVEST PERIOD End of August, beginning of September TYPE OF HARVEST By hand and mechanical PRESSING Destemming and pressing

Vinification

After destemming and pressing the juice goes into the 1000 hl tank where fermentation takes place at temperature controlled (at about 18° C). After 10 days of fermentation the wine is stored in Inox tank with no malolactic conversion nor skin contact.

Food Match

Ham, salami and most salads. Also light pastas with vegetables such as courgettes or aubergines and most pizzas. Would also pair well with some chicken dishes in creamy sauce.