Laetitia
Trebbiano i.g.t Umbria
Soil: Clay/silt, whit a good skeletal structure, high in organic substance, and a good nitrogen-carbon ratio. Higher in active limestone, which makes it ideal for the quality of the wines.
Cultivation of the vineyard: The vines are cultivated using biodynamic techniques. Only copper, sulphur and biodynamic preparations are used as defence against disease. We work to increase the humus through green manure and biodynamic soil preparations. No synthetic chemical products are used.
Harvest: By hand, from the end of August to the first half of September.
Grape varieties: Trebbiano local autocton grape 100%.
Vinification: The hand-picked grapes are fermented in open vats with indigenous yeasts without temperature control. Maceration on the skins for 24 hours in stainless steel. Soft pressing in a horizontal membrane press. Maceration on fine lees for 3 months. The wine then is clarified by racking and oxygenation. It is bottled without filtration or addition of sulphur dioxide. A second fermentation takes place in the bottle.
Bottle ageing: 3 months. Marketed in 75cL bottles.
Tasting:
Pale straw yellow with greenish reflections. The bouquet is fine and elegant, offering pleasant sensations of peach and exotic fruits. In the mouth the wine is soft, with significant acidity that provides freshness and a pleasant mineral note. Overall, the wine denotes elegance and balance.
Pairing suggestions:
Excellent as an aperitif with starters and fish dishes, fried vegetables and white meat.
Serving temperature: 11° - 12°C.
Serving temperature: 11° - 12°C.
Vintage available: 2020
Bottling data on the label, year 2020:
Total sulphur dioxide: < 10 mg/L
Volatile acidity: 0.24 g/L
Total acidity: 6.30 g/L
pH: 3.14
Alcohol content: 11,5 %
Total sulphur dioxide: < 10 mg/L
Volatile acidity: 0.24 g/L
Total acidity: 6.30 g/L
pH: 3.14
Alcohol content: 11,5 %
