Trebbiano d'Abruzzo

The Collina Biologica line is Francesco's négoce project, made with fruit sourced from organic growers around Pescara. Francesco 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. For Francesco's own fruit, maturations are performed in 10hl amphorae. The must undergoes a pre-fermentation maceration of 24 hours before wild yeast fermentations in stainless. The finished wine stays in tank for four months on the lees.

Tasting notes : Saline and crisp with notes of lemon rind and golden apple.

Food pairing : The fresh acidity of this Trebbiano would be a great pairing to accompany a Cacio e Pepe richnesses.