VINOSOPHIA Trebbiano D’Abruzzo DOC 2020 Biologico - Chiusa Grande

Trebbiano 100%

The harvest takes place in the third week of September 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 the tradition by applying the modern principles of white winemaking. After the selection of the best grapes, the destemming and a short skin maceration is performed, that is the contact of the skins with the must at a T ° of about 15-18 ° C for about 8-10 hours. This favors the fractional extraction of the noble components of the skins that will determine the personality of the future wine. Subsequently a soft pressing is carried out and the flower must is refrigerated at a T ° of about 8-10 ° C and decanted for about 10-12 hours. The clear must obtained is added with selected yeasts and fermented at a temperature of 16-18 ° C. The resulting wine is stored in steel tanks on the fine lees for about 3 months. After this period the wine is decanted and stored in steel tanks at a temperature of about 12 ° C which allows to maintain intact the aromatic and freshness characteristics until the moment of stabilization and bottling. 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.