Dry · Light-bodied · High acidity · Easygoing · Refreshing
Drawn from the estate's own vineyards at Roseto degli Abruzzi. The producer calls it cheerful, fresh and light, an everyday wine to drink through a whole meal.
Cuvées
Dry · Full-bodied · High acidity · Elegant · Savoury
Fermented and given long ageing in small oak casks, and made in limited quantity. The estate finds a broad, intense aroma with citrus and spice hints, a luminous yellow colour, and a savoury, balanced palate of good structure and persistence.
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
Static settling of the must after a soft pressing, then temperature-controlled fermentation and steel ageing. The estate calls the bouquet fine, with apple and flowers on the palate, and serves it at 10 to 12 degrees.
Dry · Medium-bodied · High acidity · Elegant · Refreshing
Trebbiano abruzzese from a hectare planted in 2008, cold-macerated three to four days then fermented in steel with a small share in acacia. The estate notes robinia and broom, fresh yellow fruit pulp, white pepper and camomile.
Dry · Medium-bodied · High acidity · Refreshing · Savoury
Twelve hours of skin maceration at 8 to 10 degrees in a submerged-cap vinifier, then at least two months on its own lees with weekly stirring. Straw yellow with gold reflections, an intense fruity nose of apple and white flowers, dry and fine on the palate.
Dry · Medium-bodied · High acidity · Savoury · Elegant
A project begun with the 2017 harvest, vinifying Trebbiano in jars of cocciopesto, the Roman mix of crushed brick, stone fragments, sand and binder. The estate says its microporosity lets the wine breathe without adding any flavour, giving a fine, delicate and markedly mineral white.
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
Pure Trebbiano abruzzese from Controguerra at 270 metres, kept entirely in steel. Straw yellow with green highlights, a delicate fruity nose enriched by white flowers, and a dry, fresh palate.
Dry · Medium-bodied · High acidity · Contemplative · Savoury
Trebbiano abruzzese from Torano Nuovo built to age. A 1995 tasted by Luciano Pignataro kept its straw-yellow brightness after 25 years and opened on renetta apple, dried camomile, sunflower, kaiser pear, medlar and bergamot.
Dry · Medium-bodied · High acidity · Contemplative · Savoury
Single-vineyard Trebbiano from a double Abruzzese pergola over 90 years old, cropped at 27 hectolitres per hectare. The estate calls it very mineral, with green apple, nectarine, mandarin and lemon peel over white flowers and aniseed.
Dry · Full-bodied · High acidity · Savoury · Elegant
Pergola-trained Trebbiano abruzzese picked in the second ten days of September, soft-pressed and settled in steel, then rested twelve months half in concrete vats and half in steel.
Dry · Medium-bodied · High acidity · Refreshing · Savoury
Massal-selection Trebbiano abruzzese from Cugnoli, cold-macerated six hours and pressed only by gravity. The estate notes intense, refined aromas of nectarine, green apple, hawthorn, orange blossom and aniseed, with a fresh attack and an almond close.
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
Straw yellow with green tints, floral on the nose with apple and peach, and fresh on the palate with a pleasant acidity and mineral savour. The estate presents it as a straightforward reading of a variety it says deserves respect for its honesty.
Dry · Medium-bodied · High acidity · Contemplative · Savoury
Long-lived Loreto Aprutino Trebbiano. Luciano Pignataro, opening a 1998 bottle, found a bright golden colour, peach, apricot, pineapple, hazelnut, candied fruit, broom and mint, with a delicate palate still young and fresh.