Trebbiano

Trebbiano d'Abruzzo "Ducaminimo" of Cascina del Colle is a white wine with an agile and immediate profile, to drink in many occasions, considering its innate freshness. Its aroma is floral and fragrant, with notes of citrus, aromatic herbs and white flowers with a sapid and honeyed breath. The sip is easy, fresh, soft and thirst-quenching, with a long citrine finish

This unique, moderately effervescent Pet Nat blend of 70% Trebbiano and 30% non-aromatic Malvasia di Candia is refreshing with tangy, citrus flavors as well as some slightly savory, herbal notes. Mariotti’s vineyard is situated on the Eastern part of Emilia-Romagna, close to the coast and the beach where his 50-100 year old vines with native rootstock thrive on the sandy soils. Grapes are hand haversted, ferment in concrete tank and fermented spontaneously. To start the second fermentation, they add must from same-year harvest. The wine is then gently racked with no filtration or disgorgement prior to bottling. Pairs wonderfully with adventurous food like strong, veiny cheese or pungent seafood like Mackerel or Sea Urchin.

Although the DOC rules for Trebbiano d'Abruzzo permit some of the highest yields in Italy (5.6 tons per acre), Valle Reale coaxes much less (4.4 tons per acre) from their Trebbiano vines for maximum concentration of aromas and flavors. Concentrated and elegant, Valle Reale's Trebbiano combines bright fruit with delicate aromas of white flowers and flint (an aroma encouraged by the old-fashioned pied-de-cuve technique). Pair this wine with grilled vegetables and rustic pasta courses like Spaghetti alla Carbonara as well as roasted poultry, sharp cheeses, and cured meats.

Masieri is produced from Garganega and Trebbiano second pass grapes. It is vinified in stainless steel tanks and bottled in April or May of the following year, with a minimum quantity of sulphites, added before the bottling. It can be combined with lasagna of asparagus, pasta with pesto alla genovese, amberjack carpaccio and baccalà alla vicentina.

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S’ha fatt’ da sole, means “as natural as it gets”. From trebbiano grapes from a 25 Years old vineyard with low yield per hectare. Late harvest. Natural setting of the must by temperature control. Not filtered.

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Trebbiano is not perhaps the most highly thought of Italian varietal, often the backbone of many a yellow rustic wine, but if carefully grown and tended it can make a very good white wine with interesting fruit and good minerality. The region of Abruzzo is home to many of these wines, and this example, with apple fruit and lightly floral undertones, is a very good aperitif wine; relatively low in alcohol it is also a good accompaniment to lighter white meat dishes and delicate fish dishes.

Made from Trebbiano grapes from the Rubicone region of Italy. A dry, white wine with a pleasant aroma and flavors. Particularly good with light appetizers or seafood, noodles and tortellini in broth, or roast and stewed fish. It should be served cool

Three different types of grapes came together to form this wonderfully light and refreshing wine from Central Italy’s Umbria region. After being hand-picked, the grapes were taken quickly to the stalk remover, where they were cooled and pressed immediately. After a 36-hour round of decanting, fermentation was performed in temperature-controlled stainless steel tanks. An easily drinkable wine emerged, as the Noe Orvieto gives the nose white flowers and fruit. The palate receives a fresh, balanced taste that includes white pear, white peach, the tiniest bit of melon and a soft finish. This wine goes well with starters, first courses with light sauce or any fish or white meat.

Lively and intense straw yellow color; the nose is quite intense and persistent, fruity with notes of peach and medlar and floral notes of white flowers, orange and lemon blossoms. Well balanced, with good structure and length.

The grapes for this wine come from the estate vineyards in San Benedetto di Lugana. Golden, warm, intense straw yellow. Exotic notes of pineapple and grapefruit with delicate minerality. Finesse yet a strong character. Rich and well balanced, firm, mineral wine with a superb pulp. Late, manual harvest. Brief maceration on the skins; Fermented partly in controlled temperature steel vats and partly in large wooden crates. Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with full-flavored and blue cheeses.

Santa Lucia Toscana White is made with Trebbiano Toscano and Chardonnay grapes. The two varieties blend well to give birth to a pleasant Mediterranean white wine with great aromatic complexity. The hand-picked grapes are soft-crushed and processed at low temperatures. Clarification at controlled temperature (14/15° C). The clean product is filtered and fermented at 16-18°C. When fermentation is perfect the wine is stored in tanks at a constant low temperature before bottling.

Gold yellow and bright beautiful colors and bright reflections. Signum notes reminiscent of blackberries and strawberries. At first sip is very fresh, you can now to fully appreciate its smooth taste and decided. Then comes the warmth of alcohol then the pleasure of wine is young and rich. Fongoli’s Maceratum is a wine that is endlessly exciting to me. Made from Trebbiano Spoletino, as opposed to the much more common Trebbiano Toscano, the Maceratum is a complex orange wine that shows depth but maintains lift and freshness. Harvested in late October, when the grapes have ripened fully, the must is fermented in open vats on the skins for 10 days with daily punch downs to keep the cap moist and gently extract color. The resulting wine is a deep copper color with a spicy nose showing apricots, preserved lemon, and fresh oranges with a touch of dry hay. The palate comes through with tart golden apples, yellow peaches, and more apricots layered over present ripe tannins and braced by bright acidity. The finish is persistant and quite mineral with refreshing lingering fruit. The structure of this wine lends it to carefree food pairing: try it with shrimp risotto, braised pork with baked apples, grilled peaches, washed rind cheese, or whole fish finished with spicy chutney.

Cirelli’s white, loess-like soils seem to bring out the best in their Trebbiano fruit; indeed there’s an almost rose grapefruit character in the Trebbiano d’Abruzzo, one that’s been fermented in terracotta amphora. There’s a suggestion of overripe lemons, of drying hay. There’s great texture, of fleshy generosity; the presence of the Adriatic keenly felt in the wines sapidity. Pulsating.

The grapes for this wine come from the estate vineyards in San Benedetto di Lugana - vineyards that are most suitable due to the high content of white clay. Intense straw yellow color with green tinges. Exotic notes, candied and citrus fruits, fine and elegant minerality. Warm and deep on the nose. Expressive finesse, rich and persistent texture on the palate.

This Lugana is made from the selection of the best bunches of Turbiana and takes its name from our vineyards near the small village of Montonale, originally called Montunal. It is the authentic expression of the our native grape variety, which shows here all its uniqueness and personality.

The grapes are softly pressed, fermentation at controlled temperature (14°-16° C). At the end of the alcoholic fermentation the wine is stored with its own fine lees for 3 months This wine is fresh and pleasant for every occasion. This wine is straw-colored with pale green highlights. A soft fruity aroma with hints of golden apple, white plum and green banana. To serve in medium glasses at 10°, with seafood dishes, pasta with shellfish and also steamed or grilled white fish. This wine can be aged for 2 to 3 years in bottle.

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