Quality pork cold cuts such as prosciutto ham and culatello, terrines and carpaccio. Serve with first course fish dishes, spaghetti carbonara, saffron risotto or with main dishes such as rich fish stews and English-style rare roast beef. Excellent with aged semihard cheeses.
The Spoleto Trebbiano grape variety is a native of Umbria, whose name seems to derive from the town of Trevi, located in the neighborhood of Spoleto, near Perugia, unlike traditional Trebbiano (Romagna Trebbiano, Trebbiano, Trebbiano Abruzzo, etc.) whose name derives instead from “Trebula”, ie farm (Pliny the Elder describes a “Vinum Trebulanum”, which according to this interpretation, would be for “wine country”, or “home-made wine”). In addition, the Trebbiano Spoleto is different from other Trebbiano for the scents of herbs and notes of citrus aftertaste, which together with remarkable freshness and flavor make it particularly suitable for sparkling wine. Vinification: skin contact maceration, soft pressing, static cold clarification; fermentation in 25 hL oak barrels without temperature control. Ageing: on fermentation lees for 6 months; then in the bottle for 4 months.
Intense Straw Yellow color. Nose: Persistent impact fruity and floral. Hawthorn, Broom, Peach, Medlar, Pear, Pinapple, Melon, Graprfruit. Plate: On the palate it is structured and very tasty. With a full acidic structure, typical of Trebbiano Spoletino, and merges into a perfect and amazing balance with the other elements. Excellent persistence and taste-olfactory agreement