Description
Umbrian still white wine, 13% ABV, produced by Cantina Roccafiore. A Trebbiano made from grapes grown in Umbria, with a winemaking process that respects the varietal's character. The grapes are delicately pressed and the resulting must settles naturally. Spontaneous fermentation occurs in 320-liter terracotta amphorae. Aged for 12 months in terracotta amphorae in contact with the fine lees, malolactic fermentation is not performed, and after bottling, it rests for a minimum of 6 months in the bottle. A bouquet of yellow flowers, pleasant notes of pink grapefruit and green apple. Dry and savory, with a delightful freshness and supported by good minerality and a persistent finish.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 2000
- Oenologist: Alessandro Biancolin
- Bottles produced: 100.000
- Hectares: 16
Respect for the locations is expressed in the exaltation of the unique facets of the native vines that have been grown here for centuries. This requires commitment, technique and knowledge, resulting in the production of wines bearing an unmistakable style and identity, in which the bold choices, patience and attention are distilled. This is to underline that Roccafiore does not pursue innovation as means to an end but rather as the realisation of visions and objectives that Leonardo and Luca seek to faithfully convey in their wines. Read more
| Name | Cantina Roccafiore L'Altrobianco 2023 |
|---|---|
| Type | White green still |
| Denomination | Umbria IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Trebbiano |
| Country | Italy |
| Region | Umbria |
| Vendor | Cantina Roccafiore |
| Climate | Exposure: North-East. |
| Soil composition | White clays, calcareous marls and chalk. |
| Cultivation system | Guyot |
| Plants per hectare | 6500 |
| Yield per hectare | 80 q. |
| Harvest | Manual harvest in the third ten days of September. |
| Wine making | The grapes are gently crushed and the must obtained decant naturally, spontaneous fermentation takes place in 320-litre terracotta amphorae. |
| Aging | 12 months in 320-litre terracotta amphorae in contact with fine lees, no malolactic fermentation and, after bottling, a minimum of 6 months' bottle-ageing. |
| Allergens | Contains sulphites |

