The vines are planted on clay soil, a characteristic of the estate, with a planting system of 3x1, which amounts to 3333 vines per hectare. This allows the Trebbiani, which are notoriously exuberant varieties, to avoid suffering too much from competition between plants and at the same time the grapes have excellent irradiation.
The grape harvest is performed on a scale, following the degrees of ripeness of the different cultivars, beginning with Grechetto in September and ending with Trebbiano Spoletino in late October. The hand-picked grapes in 15-kg crates are brought to the winery and chilled for 24 hours at 5 degrees. Then there is a destemming that is performed very gently to keep the grapes as intact as possible. The destemmed grapes are thus cryo-macerated for another 20 hours before being very gently pressed. At the end the must thus obtained is fermented at a low temperature in steel barrels. The wine finishes in concrete barrels before being bottled.
In steel for about 3 months, in cement for another 2 months on fine lees, and it matures in the bottle for at least two months.
12° - 13°
A very versatile wine, excellent as an aperitif but goes well with cheeses, fish and white meats.