Bianco

Color: Straw yellow with pale green highlights.

Bouquet: Notes of citrus, yellow peach and grapefruit followed by hints of pleasantly warm bread crust.

Palate: Fresh and very refined, the flavor confirms the bouquet and there is a lovely saltiness that evokes the nearby Adriatic.

Alcohol: 12.5 % vol

Serving Temperature: 8/10º C (46/50º F).

Pairing: Pasta mixed with corn cut fresh from the cob and potatoes, Risotto, scampi e centerba (shrimp risotto cooked in Centerba –a regional digestif from Abruzzo).

Vineyard location: Municipality of Ofena (L’Aquila-Abruzzo) near the town of Piè della Grotta, Abruzzo, Italy.

Elevation: 400 meters a.s.l.

Soil: Clayey rich in skeleton and marine sediments.

Vineyard area: Trebbiano Abruzzese: 1.9 Ha, Pecorino: 1.5 Ha

Training system: Counter-espalier with single and double Guyot pruning.

Vine density: Trebbiano 2,600 Ha, Pecorino 4,000 Ha.

Yield: 40 ql/Ha.

Agriculture: Conventional with particular attention to environmental protection, without the use of herbicides or insecticides in anticipation of a complete conversion to organic farming.

Harvest: Pecorino first week of September, Trebbiano second week of September, harvest is by hand into small boxes.

Vinification: Crushing and destemming followed by fermentation in steel with periodic resuspension – maceration on the skins for 26 days at controlled temperature (28º). Malolactic fermentation in 500 L, third-run French oak tonneaux.

Aging: Maturation on the lees for 4 months with weekly resuspension both in the steel and in the wood. The Trebbiano Abruzzese and Pecorino are then combined and matured a further 2 months on lees in steel, then held in bottle 4 months before release.

Production: 4,600 750 ml bottles.