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From a 1.8ha, 25 year old block of Trebbiano d'Abruzzo (a distinct variety to the ubiquitous Trebbiano Toscano) in Collecorvino. The vines are cultivated at high density, in clay soils at 250m altitude, with yields below 70 hl/ha. Harvested at the end of September, 10% of the crop is left to macerate, causing spontaneous fermentation on skins. After 5 days, the remaining grapes are gently pressed and added to this “Piede di lievito”. After a slow fermentation at 18-19C, lasting 4 weeks, the wine is decanted from skins and held on lees for 6 months in stainless steel. Bottling takes place with no fining, low sulphur (below 70 mg/ltr total) and only a coarse filtration.

Pleasantly rustic but with youthful fruit too, hints of preserved lemons and aromas of woodsmoke and wild herbs. The palate starts fresh and taut giving way to a textural, gently nutty mid palate with baked apple characters giving depth and structure. A serious wine with a persistent, complex and savoury finish.