Briefly
Low per-hectare yields, early harvest, fermentation and aging in concrete tanks
The vineyard
Planted in 1997 with 100% trebbiano. Espalier training with 3300 plants per hectare. Certified organic cultivation. Grapes are harvested in mid-September.
Learn more
In the winery
The must is started for fermentation in concrete. Once fermentation is finished, it is left to mature in cement for 1 year on fine yeasts. It is bottled after 1 more year without any clarification, stabilization or filtration.
Learn more
Download
Label
Photogallery
Awards
Graphic inspiration
The Trebbiano label is inspired by Composition C; Composition no. III; Piet Mondrian's Composition with Red, Yellow and Blue.
Learn more
Territory
the vineyard is spread over the hills of francavilla al mare at an altitude of 60 meters above sea level. Fresh soil with low sun exposure. It is affected, favorably, by the presence of the sea at a short distance.
Learn more
Sensorial profile
Savory, mineral, with hints that grow during bottle aging, starting from jasmine in young wines, to aniseed, to stronger flavors in more advanced wines
Vintages
2016 Tasting Only -
2017 Tasting only -
2018 Tasting only -
2019 in commerce -
2020 in bottle aging -
2021 in concrete aging -
2022 in concrete aging
Briefly
Low per-hectare yields, early harvest, fermentation and aging in concrete tanks
Sensorial profile
Savory, mineral, with hints that grow during bottle aging, starting from jasmine in young wines, to aniseed, to stronger flavors in more advanced wines
Territory
the vineyard is spread over the hills of francavilla al mare at an altitude of 60 meters above sea level. Fresh soil with low sun exposure. It is affected, favorably, by the presence of the sea at a short distance.
Learn more
Vintages
2016 Solo per degustazione - 2017 Solo per degustazione - 2018 Solo per degustazione - 2019 in commercio - 2020 in affinamento in bottiglia - 2021 in affinamento in cemento - 2022 in affinamento in cemento
The vineyard
Planted in 1997 with 100% trebbiano. Espalier training with 3300 plants per hectare. Certified organic cultivation. Grapes are harvested in mid-September.
Learn more
In the winery
The must is started for fermentation in concrete. Once fermentation is finished, it is left to mature in cement for 1 year on fine yeasts. It is bottled after 1 more year without any clarification, stabilization or filtration.
Learn more
Graphic inspiration
The Trebbiano label is inspired by Composition C; Composition no. III; Piet Mondrian's Composition with Red, Yellow and Blue.
Learn more