Trebbiano d'Abruzzo, Masciarelli

TREBBIANO D'ABRUZZO

Trebbiano d'Abruzzo D.O.C.

Technical Sheet

Type

white 

First Produced

1981

Average production

n. 400,000

Location

S. Martino s. Marrucina - Loreto Aprutino - Ripa Teatina - Controguerra 

Grape variety

Trebbiano d’Abruzzo 

Yield per hectare

10,000 kg 

Altitude

S. Martino s. Marrucina 400 mt. Loreto Aprutino 350 mt. Ripa Teatina 250 mt. Controguerra 200 mt 

Vineyard name

Clay, medium composition chalky

Trailing and pruning system

Pergola abbruzese (canopy), spur cordon

Density of installation

1,600 plants per hectare - 4,000 plants per hectare

Age of vines

38 years

Harvesting period

25 - 30 September

Fermentation

in Stainless Steel

Fermentation temperature

18°C - 20°C

Temperature control system

Heat-controlled vats

Lenght of fermentation

15 days approx

Vinification

Static decanting of must after destemming and soft pressing; cold controlled fermentation and refinement in stainless steel

Bottling period

February 

Organoleptic Sheet

Grape variety

Trebbiano d’Abruzzo 

Clarity

Limpid

Colour

Straw yellow with greenish glints

Bouquet

Fairly intense; fine aroma

Taste

Hints of apple, apricot and iris

Temperature

8-9°C

Servine suggestions

Seafood salad – all delicate fish dishes