CHEMICAL CHARACTERISTICS:

Alcohol% Vol 12.0 °

Total acidity g/L: 5.5

PH 3.20

Dry Extract G/L: 21.5

Angelo Bianco

WINE: Trebbiano D’Abruzzo DOC

GRAPES: Trebbiano D’Abruzzo of Ancient clones selected in the vineyards located in the municipality of Loreto Aprutino in the province of Pescara.

HARVEST: The harvest takes place in the Third decade of September in relation to the complete maturation of the grapes assessed by measuring the sugar grade, total acidity and pH. The grapes are manually harvested in accordance with their Integrity and organoleptic characteristics.

VINIFICATION: The modern principles of white wine-making are applied. The removal follows a short maceration, that is the contact of the skins with the must for 8-10 hours at a T ° of 15-18 ° C, to allow the extraction of the noble and aromatic components of the skins fundamental for the perfume and the personality of the future wine. A soft pressing is then performed and the flower must is refrigerated to a T ° of 8-10 ° C and decked for about 10-12 hours. The clear must is added to the yeasts selected and fermented at a controlled temperature of 15-16 ° C. The obtained wine is stored in steel tanks and refined on the fine lees for about 3 months with periodic pumping-overs to keep the lees in suspension. After this refinement phase, the wine is poured into steel tanks and kept at a temperature of 12 ° C to conserve over time its organoleptic characteristics of aroma and freshness.

Organoleptic Characteristics:

COLOUR: straw yellow lightly laden.

SMELL: fresh, intense and complex bouquet with distinct sensations of ripe exotic fruit.

FLAVOUR: soft, harmonious and round taste of good body and persistence.

SERVICE: Serve a T ° of approx. 10-12 ° C by uncorking the bottle at the time of consumption.

PAIRINGS: It is ideal to accompany sea starters, light first courses and dishes based on fish and lean cheeses. Excellent as an aperitif.

STORAGE: Store in a cool place at 8-10 ° C holding the bottle lying down.