Trebbiano D Abruzzo in Abruzzo

Dry · Full-bodied · High acidity · Savoury · Elegant

Cryomacerated Trebbiano from Casacanditella at 380 metres, held a year on the lees and two more in bottle. The estate notes white-fleshed fruit, floral tones and iodine-like minerality with a full body and long close.

Dry · Medium-bodied · High acidity · Savoury · Funky

Destemmed and given 24 hours in amphora, then soft-pressed and left to ferment spontaneously. Eighteen months buried in terracotta give the slow, steady micro-oxygenation the estate says softens the palate and complicates the aromas.

Dry · Medium-bodied · High acidity · Savoury · Contemplative

From a pergola vineyard planted between 1960 and 1970. Hand-picked in September, pressed in the old wooden press and fermented spontaneously with a pied de cuve made from the ripest bunches.

Dry · Full-bodied · Medium acidity · Elegant · Savoury

Trebbiano from Bucchianico, San Martino sulla Marrucina and Ripa Teatina, hand-picked and macerated at controlled temperature, then given French barrique ageing to build weight and texture.

Dry · Full-bodied · High acidity · Elegant · Savoury

Pressed in an oxygen-free environment, cold-settled for seven days and fermented for ten. Intense straw yellow with golden reflections, broad and fragrant with ripe white-fleshed fruit, and a rich, creamy palate held up by freshness.