Trebbiano D’Abruzzo grapes of Ancient clones selected in the vineyards located in the municipality of Loreto Aprutino in the province of Pescara.
The modern principles of white wine-making are applied. The removal follows a short maceration, that is the contact of the skins with the must for 8-10 hours at a T ° of 15-18 ° C, to allow the extraction of the noble and aromatic components of the skins fundamental for the perfume and the personality of the future wine. A soft pressing is then performed and the flower must is refrigerated to a T ° of 8-10 ° C and decked for about 10-12 hours. The clear must is added to the yeasts selected and fermented at a controlled temperature of 15-16 ° C. The obtained wine is stored in steel tanks and refined on the fine lees for about 3 months with periodic pumping-overs to keep the lees in suspension. After this refinement phase, the wine is poured into steel tanks and kept at a temperature of 12 ° C to conserve over time its organoleptic characteristics of aroma and freshness.
It is ideal to accompany sea starters, light first courses and dishes based on fish and lean cheeses. Excellent as an aperitif.
Serve a T ° of approx. 10-12 ° C by uncorking the bottle at the time of consumption.
Store in a cool place at 8-10 ° C holding the bottle lying down.