COLLEFRISIO Trebbiano d’Abruzzo Filarè DOC
Straw-like yellow colour with green reflections. A strong fruity scent, containing hints of pear, peach and tropical fruit. A fresh and lasting taste, well balanced and with good structure.
Trebbiano d'Abruzzo /trehb bee AH noh/ /dah BRUT zoh/
Dating back to Roman times, Trebbiano is known as Ugni Blanc in France and is the main ingredient in both Cognac and Armagnac. Believe it or not, it is one of the top five most widely planted grapes in the world. The reason you may not be familiar with it is that most Trebbiano is either blended or distilled. A prolific producer, it is easy to manage and is quite neutral in aroma and flavour. In the particular climate of Abruzzo, with the warm days and cool nights, it punches above its weight, producing wines that are easy-drinking with a delicate bouquet and refreshing, crisp acidity. According to the official DOC laws, a Trebbiano d'Abruzzo wine must be made from at least 85% Trebbiano grapes – either Trebbiano Toscano or Trebbiano d'Abruzzo or a combination of the two.
AB CSPC +802473
BC CSPC +170280
Region: Abruzzo, Italy
Varietal: 100% Trebbiano
ORGANICALLY GROWN www.collefrisio.it
The geographical makeup of Abruzzo is quite remarkable. A rugged, mountainous region with a lengthy coastline, abundant sunshine, generous rainfall and cool mountain air currents. Abruzzo is ideally situated between the Adriatic sea to the east, and the Apennines and Maiella mountain ranges to the west – including Gran Sasso, one of Italy's highest peaks at more than 9500ft (2895m). Chieti is a hilly province in southern Abruzzi where 75% of the region's wine is produced.
Vineyards for Trebbiano are on the Valle del Moro estate, which has stony, draining and chalky soil, subject to temperature changes due to its proximity to the Majella mountains and the Adriatic sea.
Soil: Stony Clay and Limestone
Average Production per Hectare: 70 hl
Winemaking: Maceration at low temperature upon grapes removal from the stalks and controlled temperature alcoholic fermentation in stainless steel.
Residual Sugar: 2.5 g/