Trebbiano grapes are picked both by hand and mechanically starting from the second half of September. Wine-making starts with soft crushing, followed by fermentation at controlled temperature to allow the development of slightly fruity and floral aromas that are distinctive of the grape variety, while keeping its typical fresh note. Ageing before bottling takes place in temperature-controlled stainless-steel tanks.
85% Trebbiano, 15% other white grapes.
Foothills and hills of Romagna
This Trebbiano shows a pale straw-yellow with greenish highlights.
Delicate aromas of yellow peach and apple blended with floral hints stand out on the nose.
Its well-calibrated acidity and its sapidity make up a smooth and balanced ensemble.