characteristics
The grapes used to make this wine are machine-harvested and then undergo de-stemming and light pressing.
Fermentation takes place in 1500hl tanks at 16-19°C for 8 days, followed by a secondary fermentation that lasts 15 days.
tasting notes
Straw yellow with green reflections.
To the nose it is fresh and floral, with predominant notes of apple and pear.
Typically aromatic, very fresh and sapid, pleasant and harmonious.
Enjoy with dry pastries, as an aperitif, or with delicate cheeses.
varieties
Primarily Trebbiano, with other varieties of white grape
alcohol
8%
production area
Emilia Romagna
terrain
Hills and lowlands
altitude
0-400m
soil
Clay and loam
plant density
4,500 plants/ha
viticulture technique
Guyot, double arched
harvest period
Mid – late August
characteristics
The grapes used to make this wine are machine-harvested and then undergo de-stemming and light pressing.
Fermentation takes place in 1500hl tanks at 16-19°C for 8 days, followed by a secondary fermentation that lasts 15 days.
tasting notes
Straw yellow with green reflections.
Typically aromatic, very fresh and sapid, pleasant and harmonious.
To the nose it is fresh and floral, with predominant notes of apple and pear.
Enjoy with dry pastries, as an aperitif, or with delicate cheeses.
varieties
Primarily Trebbiano, with other varieties of white grape
alcohol
8%
production area
Emilia Romagna
terrain
Hills and lowlands
altitude
0-400m
soil
Clay and loam
plant density
4,500 plants/ha
viticulture technique
Guyot, double arched
harvest period
Mid – late August
Other wines from Emilia Romagna
Trebbiano Pinot Bianco
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Trebbiano
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Lambrusco
EMILIA IGT - Dry
Lambrusco
EMILIA IGT - Sweet
Sangiovese
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