Maceratum
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.Harvesting: Hand-picked, from the first half of October.
Harvest:
Manual from the first half of October, right before the ideal picking time.
Grape variety: Trebbiano 100%.
Vinification: The grapes are fermented in terracotta amphore with indigenous yeasts, on the skins, without temperature control, and with manual punch down three times a day. Pressing in a soft membrane press. The wine rests on the lees and is clarified with racking and oxygenation. The wine is then bottled without filtration or addition of sulphur dioxide.
Bottle ageing: 3 months.
Marketed in 0.75 1.5 Lt bottles
Tasting:
An intense, brilliant yellow, with beautiful tonality and lively reflections. On the nose, enveloping aromas that recall notes of honey and exotic fruits. At the first sip it appears very fresh, you can immediately savour its soft and decisive taste. Then comes the warmth of the alcohol and finally the pleasantness of a complex, rich wine.
Pairing suggestions:
Suitable for elaborate gastronomic combinations. Also excellent as an aperitif.
Serving temperature: 16° - 18°C.
Serving temperature: 16° - 18°C.
Vintages available: 2019, 2021, 2022
Bottling data on the label, year 2022:
Total sulphur dioxide: < 10 mg/L
Volatile acidity: 0.49 g/L
Total acidity: 5.10 g/L
Sugars: <1gr/L
pH: 3.65
Alcohol content: 12 %
Total sulphur dioxide: < 10 mg/L
Volatile acidity: 0.49 g/L
Total acidity: 5.10 g/L
Sugars: <1gr/L
pH: 3.65
Alcohol content: 12 %
