copy of Perla Bianca Trebbiano D’Abruzzo DOC 2017 Biologico - Chiusa Grande

TREBBIANO (85%) and MALVASIA (15%)

The harvest takes place at the end of September (late harvest) in relation to the complete biological ripeness of the grapes evaluated by measuring the sugar content, pH and total acidity. The grapes are harvested manually to respect their integrity and the organoleptic characteristics that will be expressed in the future wine.

The vinification takes place respecting tradition by applying the modern principles of organic white winemaking. After the selection of the best grapes, the destemming and a short skin maceration is carried out, that is the contact of the skins with the must at a T ° of 15-18 ° C for 8-10 hours. This favors the fractional extraction of the noble aromatic components of the skins that will determine the personality of the future wine. Subsequently a soft pressing is carried out and the must is refrigerated at a T ° of 8-10 ° C and decanted for 10-12 hours. The clear must obtained is fermented in French oak barriques at a T ° of 20-23 ° C. At the end of alcoholic fermentation, malolactic fermentation is favored by inoculating malolactic bacteria. The wine remains to refine in barriques on the fine lees for a period of 12 months until bottling, during this period periodic "batonages" are performed, that is the mixing of the fine lees, which allow homogenization of the mass and the correct evolution organoleptic characteristics of the wine itself. At the end of the refinement period the wine is decanted and bottled. In all stages of winemaking, the rules laid down by the regulations for the production of organic wines are respected in order to guarantee and protect the genuineness and wholesomeness of the product.