Indigeno Trebbiano

Indigeno Trebbiano

TASTING NOTES

Straw yellow, it has a complex and fine bouquet. Fruity, it has a nose of aromas of herbs and tomatoes leaves. Distinctly fresh with salty minerality. Serving suggestion: Excellent with seafood, white meats, and medium-aged cheeses. Matches well with risotto and cream-based pasta. Also, perfect as an aperitif. Umbrian food pairing suggestion: Pasta alla Norcina, Strangozzi with black truffle or Strangozzi with white wild boar ragu Serving temperature: 8-10°C

VINEYARD

Grapes: Trebbiano (100%) Altitude: Hilly, altitude 260 meters above sea level, southwest exposure Soil type: Clayey with limestone, quartz and alberese sediments Yield per hectare: Not exceeding five tonnes Training system: Guyot Vine density: 5000 vines per hectare

VINIFICATION

Harvest: Manual harvest with selection of the bunches in the first decade of October Vinification: Soft pressing of grapes, fermentation in temperature-controlled stainless steel tanks and ageing on fine lees for several months