The ripeness and health of the Trebbiano grapes allow a short maceration of approx 12 hours in steel tanks at low temperatures. The aim is to extract such substances from the grapes, able to increase the value of the final product, conferring to the wine importance and richness. The fermentation is very slow since the temperature is kept between 14 and 16° C for nearly forty days. At this temperature and thanks to skin maceration, the Trebbiano is able to express very particular olfactory notes that recall citrus and white flowers. At the taste, you’ll discover fullness and a body rightly supported by acidity. The result is a well balanced wine with an immediate and pleasant drinkability.
