||Altitude: 300 m. a.s.l. Exposure: North-East.
|Composition of the land
||Medium-textured limestone and clay.
||Destemming followed by soft pressing. Low-temperature decantation of must. Fermentation at low temperatures (15–16 °C) with ambient yeasts for about 15 days, in steel vats.
||Maturation on the lees for 6 months with weekly stirring. Bottle Ageing: 4 months.
||Excellent with sea dishes like monkfish and recommended with mushroom recipes, grilled polenta, cheese. Also good with white meat like saffron chicken.
||Price Nicodemi Notari Trebbiano d'Abruzzo 2016 € 15.01