Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: nectarine, green apple, hawthorn, orange blossom, aniseed
Palate: orchard fruit, aniseed, almond
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.
What it pairs with
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Raw Adriatic scampi
No oak and no malolactic leave the acidity clean enough for raw shellfish. -
Spaghetti alle vongole
The aniseed and almond register works with clams and parsley. -
Fresh goat cheese
Hawthorn and orange blossom lift a young, lactic cheese.
Facts
- Producer
- Tiberio · visiting guide
- Grapes
- Trebbiano Abruzzese (100%)
- Classification
- Trebbiano d'Abruzzo DOP
- Oak
- No oak, indigenous-yeast fermentation in stainless steel, no malolactic, bottle ageing
- ABV
- 13.5%
Frequently asked about Tiberio Trebbiano d'Abruzzo
What does Tiberio Trebbiano d'Abruzzo taste like?
The estate lists nectarine, green apple, hawthorn, orange blossom and aniseed, with a fresh attack, good acid balance and a persistent finish of aniseed and almond.
How is it made?
Six hours of cold skin maceration at 5 to 6 degrees, then juice taken by gravity with no pressing, indigenous-yeast fermentation in steel and no malolactic. Bottling is unfined and unfiltered.
Where do the vines grow?
At Cugnoli in the province of Pescara, 350 metres above sea level on clay-limestone over sandstone, trained to the Abruzzese pergola at 2,500 vines per hectare.