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 suplhur (below 70 mg/ltr total) and only a coarse filtration.
A multi-layered, complex nose opens out in the glass to give ripe stone fruit and citrus backed by toasty, yeasty characters. Pleasantly rustic but with youthful fruit too, hints of preserved lemons and aromas of woodsmoke, butterscotch and wild herbs. The palate starts fresh and taut with a core of concentrated dried fruit characters. This gives way to a creamy, textural, gently nutty mid palate with depth and structure. A serious wine with a persistent complex, savoury finish.
Drink with white meats, fish or light tomato-based dishes.