Whites

Variety of grapes:
100% Pecorino.

Production Zone:
Own vineyards located in Castel di Lama.

Cultivation:
Cordon spur with plantation density of 3500 vine stock per hectare.

Production Techniques:
The grapes, selected and harvested by hand, are softly pressed and undergo the fermentation process in steel tanks at a controlled temperature of 18°C. After a natural clarification, wine is bottled and refined at least for 2 months before commercialization.

Organoleptic Characteristics

Colour:
Pale yellow with green highlights.

Bouquet:
Intense with peach, citrus and acacia flowers scent.

Taste:
Fresh, silky, dry and soft.

Average alcoholic content:
13%vol.

Variety of grapes:
100% Passerina.

Production Zone:
Own vineyards located in Castel di Lama, Vigna Cese area.

Cultivation:
Cordon spur with plantation density of 3500 vine stock per hectare.

Production Techniques:
Grapes selected by hand are very softly pressed. Must is purified and fermented at a controlled temperature at 16-18°C. Wine, clarified in steel tanks, is bottled and refined for at least 2 months.

Organoleptic Characteristics

Colour:
Yellow with golden highlights.

Bouquet:
Fruity and gentle with citrus and pineapple scent.

Taste:
Intense, refreshing and balanced.

Average alcoholic content:
13%vol.

Variety of grapes:
30% Trebbiano 20% Pecorino 50% Passerina.

Production zone:
Own vineyards located in Castel di Lama

Cultivation:
Cordon spur with plantation density of 3500 vine stock per hectare.

Production Techniques:
Following the handy made harvest, the best grapes collected in chest are de-stemmed and softly pressed. Must, saved at a temperature of 10°C for 16 hours suffers a natural clarification before being decanted in steel tanks at a controlled temperature in which the wine undergoes the fermentation at a temperature of 18°C. After a contact with the noble lees for 2 months, wine is bottled and then refined for at least 2 months.

Organoleptic Characteristics

Colour:
Light yellow with grey highlights.

Bouquet:
Floral and hawthorn sensation.

Taste:
Medium dry with marked acidity.

Average alcoholic content:
13%vol.

Variety of grape:
Trebbiano 50%  Passerina 25% Pecorino 25%.

Production zone:
Own vineyards located in Castel di Lama.

Cultivation:
Cordon spur with plantation density of 3500 vine stock per hectare.

Production Techniques:
Must cleaned at cold temperature which will undergo the fermentation in steel tanks at a controlled temperature. After fermentation at 16°C and a short refinement period, wine is bottled saving the whole aromatic freshness.

Organoleptic Characteristics

Colour:
straw yellow.

Bouquet:
Winy and justly fruity.

Taste:
Justly acid, sapid and inclined to mineral.

Average alcoholic content:
12,5%vol.