100% Trebbiano

Since beginning his project in 2003, Francesco now cultivates four hectares of Trebbiano, Montepulciano, and Pecorino vines between the Adriatic coast and the snow-capped Apennine mountains. This forms part of a larger farm where he also grows olives, garlic, spelt, barley, and figs. The majority of vines are trellised, but some of Francesco's newer plantings are planted in the traditional pergola system. Francesco's commitment to biodiversity is evident in his organically farmed vines, which flourish amidst cover crops such as clover and legumes, replenishing the calcareous clay soils with nitrogen.

Made from 100% Trebbiano d'Abruzzo grapes, this wine undergoes a brief 24-hour maceration with the skins, followed by fermentation with indigenous yeasts in terracotta amphorae. It then matures for approximately 12 months in the same amphorae, allowing for natural malolactic fermentation to occur. 

A beautiful expression of the Abruzzo terroir, this wine offers delicate aromas of yellow peaches and  nectarines, complemented by acacia honey and aromatic herbs. The palate is lively and fresh, showcasing a fine balance between fruitiness and mineral notes, rounded off by a subtle tannin structure. 

Tasting notes: Stone fruits, citrus, honeyed.

Food pairing: Pasta alle Vongole or as an aperitivo with Cacciatona di Capra.