Young and very fresh wine, with notes of white and yellow fruits, with strong minerality and sapidity.
Vitali
Trebbiano d'Abruzzo DOP
| FIRST HARVEST | 2011 |
| PRODUCTION AREA | property vineyards from sites in Fossacesia |
| VINES | Trebbiano D’abruzzo |
| GROUND | medium clay loam soil |
| FARMING SYSTEM | Abruzzo Pergola |
| PLANTING DENSITY | 3000 stumps per hectare |
| YIELD PER HECTARE | about 140 tons of grapes |
| HARVEST | the grapes are picked during the first week of september |
| FERMENTATION |
after the soft pressing it is brought to a cold maceration in press for 2 hours at 10°C,futhermore soft pressing membrane, the wine wort comes decanted cold at(3°C).The alcoholic fermentation is conducted to 14°C by adding selected yeasts, then ripened in steel for 4 months. After the wine is ripened in steel for 5 months it is brought to a protein and tartaric stabilization , filtered and bottled. |
| SERVING TEMPERATURE | 10°C |
