In Petra Trebbiano D’Abruzzo DOC 2019 Biologico - Chiusa Grande

Trebbiano 85% Pecorino 15%

The harvest takes place in the second and third week of September when the grapes reach full biological and technological ripeness, evaluated by measuring the sugar content, pH and total acidity. The grapes are harvested separately respecting their integrity and intrinsic organoleptic characteristics.

The vinification takes place with respect for tradition. The Trebbiano grapes, after destemming and crushing, were placed in stone tanks of various capacities and geometric shapes, where the must was in contact with the skins for about 12 hours. Subsequently the must was separated from the skins, subjected to soft pressing. All the must obtained was fermented in the same stone tanks. The fermentation was carried out at a controlled temperature of about 20-22 ° C. The Pecorino, after destemming and crushing, was fermented in contact with the skins at a controlled temperature of about 15 ° C to facilitate the extraction of the aromas contained on the skins. After the alcoholic fermentation, the wines are decanted into steel containers and left in contact with the fine lees for 60 days. During this period, repeated batonnage is carried out and, subsequently, only at the completion of the malolactic fermentation, repeated decanting is carried out until natural stability and clarity are obtained. All cellar and bottling operations are carried out with the utmost attention, taking care to respect the natural processes of evolution and maturation. In all stages of winemaking and bottling, to guarantee and protect the genuineness and wholesomeness of the product, the rules laid down by the regulations for the production of organic wines are respected.