Trebbiano d’Abruzzo from medium aged vineyards cultivated in Guyot shape, with low production yield on loose soil structure.
The grapes are sent to the pneumatic press for soft crushing, then the must is fermented in stainless steel tanks, with their indigenous yeasts at low temperature (12/14°C) for about 30 days. Small contact with the skins, unfiltered and clarification happens by decantation.
In stainless steel tanks on the lees for about six months, followed by ageing in bottle.
Colore giallo paglierino, al naso intenso, con sentori di fiori bianchi, frutta a polpa bianca, ed eterei, in bocca fresco, intenso e sapido.
Seafood, cod, pasta with clear sauces, white meat.