In Petra Trebbiano d’Abruzzo DOC BIO

AREA: Pietranico



GRAPE VARIETY: 85% Trebbbiano and 15% Pecorino from Montepulciano from owned vineyards cultivated according to principles of organic agriculture.

ALCOHOL: 13.5% by Vol.


SUGGESTED FOOD: Perfect with fish and medium-seasoned cheese.


The harvest takes place in the second and third week of September when the grapes reach full maturity. The grapes are harvested separately, respecting their integrity and intrinsic characteristics organoleptic.

After destemming and crushing the Trebbiano grapes, they are placed in stone tanks of various capacities and geometric shape, where the must can ferment at contact with the skins for 12 hours. Then the must is separated from the skins, subjected to soft pressing. The must obtained ferments in the same stone vats. Fermentation is carried out a t a controlled temperature of 20-22 ° C.

The Pecorino grapes, after destemming and crushing, ferments in contact with the skins at controlled temperature of about 15°C to facilitate the extraction of the aromas contained on the skins.

Once the alcoholic fermentation is over, the wines are racked into steel containers and left in contact with fine dregs for 60 days. During this period, repeated batonnage is carried out and, subsequently, only at the completion of malolactic  fermentation, repeated racking is carried out until the natural stability and clarity.

All the cellar and bottling operations are carried out with the utmost attention having care to respect the natural processes of evolution and maturation.  At all stages of winemaking and bottling, to guarantee and protect the genuineness and the healthiness of the product, the rules laid down in the specifications for the production of organic wines are respected.

In Petra has an intense straw yellow color. The bouquet is intense, pleasantly spicy with distinct minerality. The taste is balanced, sapid and mineral, soft with great persistence.

Serve at temperature of 12°C.

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