Segreto Verde – Trebbiano Verde Anfora
The terracotta amphora is the oldest winery container in history, and is a work philosophy more than a simple container. Its shape, which recalls the maternal uterus and the natural material of which it is made (clay), amplify the “terroir” concept. In the amphora the grapes ferment and turn into wine, renewing a promise, a “marriage” , that has been repeating itself for over 5,000 years.
Formats available
750 ml
| Blend | Trebbiano Verde 100% |
|---|---|
| Production zone | Frascati |
| Area under vine | approximately 0,30 ha |
| Vineyard altitude | approximately 300 m a.s.l. |
| Terrain type | of volcanic origin, rich in skeleton and mineral elements |
| Training system | VSP (Vertical Shoot Positioning) double Guyot |
| Planting density | 5,700 vines per hectare |
| Yields per Hectare | 1,3 Kg |
| Yield of grapes into wine | 75% |
| Year of Planting | 2012 |
| Harvest time | late September |
| Harvesting | manual harvesting of grapes into crates |
| Vinification | Destemming of white grapes and immediate filling of terracotta Amphorae, hermetically sealed once fermentation has finished. The grapes remain in the Amphora for at least 6 months, after which they are racked off. |
| Alcoholic fermentation | in stainless steel at a controlled temperature |
| Malolactic fermentation | not carried out |
| Aging | in stainless steel for at least 1 months with frequent batonnage, then in bottle before release |
| Color | Straw-yellow color with golden reflections |
| Aroma | Complex and elegant aroma with predominant assorted balsamic notes |
| Taste | Very full bodied and harmonious taste with an evident persistence and elegance |
| Food pairing | Ideal with the typical dishes of traditional Italian cuisine, recommended with fish-fries or fish soup. |
| Serving temperature | 12/14°C |
