- New
We harvest by hand in small baskets in the second half of September. The grapes are destemmed and pressed whole. The must ferments spontaneously in steel tanks. After bottling, it matures for several months in the bottle before going on sale.
An unusual Trebbiano—or rather, a truly typical one that remains faithful to tradition—complex yet fresh and pleasant.
It is a true expression of our territory and the winemaking tradition of Abruzzo. It goes very well with pasta and risotto with white, earthy sauces, cheese, poultry, fish, broths, legume soups, but can also be enjoyed on its own.
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