TREBBIANO SPOLETINO D.O.C
SOIL TYPE
Sedimentary and clayey.
Exposure East, South-East.
Alt. 220 meters a.s.l.
GRAPE VARIETIES
100% Trebbiano Spoletino.
YIELD
Grapes 80 q. per ha
Wine 45 hl per ha
Vines 4000 per ha
HARVEST PERIOD
Second half of September, early October.
HARVEST METHOD
Manual.
VINIFICATION
Soft pressing of whole grapes. Fermentation at constant temperature (18°C) for 20 days in stainless steel tanks. The bottled wine is aged in the cellar for a minimum of three months.
SERVING SUGGESTION
Daring raw sea food or framed with clam risotto.
Ultra yummy yet vegetarian “parmigiana di zucchine” (zucchini parmigiana), with zucchini blossoms and buffalo mozzarella.