Below Cost Wines

Grapes: Trebbiano d'Abruzzo DOC Year: 2020 Alcohol content: 12.5% - Format: 75cl Refinement: steel Tasting: Straw yellow color. Fruity fragrance. Fresh and persistent taste Pairings: first courses with vegetables, seafood, fish dishes

Selection of the free-run juice with light pressure. Fermentation at temp. controlled (18 °) followed by 8 months on the fine lees.

With its strong personality, Hedòs affirms Cerasuolo as the absolute protagonist.

Pairings

Excellent with Adriatic fish soup, tripe, pizza, roasted white meats and semi-aged cheeses.

Pecorino IGT LA DUSE unites a sensitive acid structure and a fullness and composure that make it a product of great originality and impact. The nose is decisive, intense and multifaceted, with a savory, fresh but elegant and discreet taste. Vintage 2019 Alcohol 13.50%.

Vine to be rediscovered ancient variety that gives persistence, harmonious and slightly balsamic flavor with notes of citrus and garden fragrances. Made exclusively with Pecorino. Raw fish and shellfish, fish dishes in general; also excellent with fresh or stretched curd cheeses.

GEO , as a fair recognition to an international wine that takes the characteristics of the cultivation terroir and its winemaker. Chardonnay is one of the most versatile grape varieties which, depending on the cultivation style, are able to give musts with a very different structure. The type of vinification used is then able to enhance some of the characteristic tasting markers of this grape.

Authentic expression of the Feuduccio vineyards, Ursonia is a limited edition of a Trebbiano with refined aromas but rich in character, vinified in tonneau. Surprising reinterpretation of a classic of Abruzzo viticulture.

LIMITED EDITION - Produced by the Il Palagio estate owned by the singer Sting, these wines are not only collectible, but also spectacular flavors.

The hand-picked grapes from the Pianella and / or Loreto Aprutino vineyards are placed in small boxes and transported to the cellar. The crushing and pressing is carried out with the aid of a small crusher-destemmer and an ancient press. The must obtained is transferred partly in terracotta amphorae and partly in used French oak tonneaux. To start the fermentation, the “pied de cuve” of indigenous yeasts previously obtained from the same grapes is added. Fermentation normally takes place in 7/10 days and the wine obtained is decanted and aged on its noble lees in 15hl Slavonian oak barrels and in terracotta amphorae. The refinement lasts about 2 years, after which the wine is decanted and bottled without filtration.