TECHNICAL FEATURES:
- Wine type: Trebbiano romagnolo
- Grapes: Trebbiano romagnolo 85%, Chardonnay 15%
- Area of Origin: Bertinoro
- Vineyards: Cellaimo / Massa
- Produced bottles: 26.000
- Vine-grown-surface: 4.20 ha
- Exposure: north/north-east and est/south-est
- Soil: Clayey, with a higher percentage of sand in Massa
- Oenologist: Emanuele Casadei
- Planting density: 2800/3500 plants per ha
- Training system: Guyot (Upside down)
- Production per ha: 7.500 kg grapes – 5.000 lt wine
- Colour: straw yellow with greenish nuances
- Bouquet: Floral, fruity with balsamic scents, and white pulp fruit notes
- Taste: Dry, with vigour and structure, elegant
- Food match: Fish based hors d’oevre, fried fish from the Adriatic sea, frogs and fish soup
WINE TYPE
white dry
BOUQUET
Floral and fruity with light balsamic scents
ABV
FOOD MATCH
Fish based hors d’oevre, fried fish from the Adriatic sea
ANALYTICAL FEATURES
- Alcohol strength: 12.28 % vol
- Residual sugars: <0.5 gr/lt
- Volatil acidity: 0.22 gr/lt
- Total acidity: 6.30 gr/lt
- Net dry extract: 18.8 gr/lt
- Sulphurous: 80 mg /lt
- Free sulphurous: 25 mg /lt
WINE MAKING
After harvesting by hand, the grapes are destemmed, crushed and pressed with a vacuum press using nitrogen to prevent oxidation. The pure must is decanted in stainless steel vats where fermentation starts with the help of selected yeasts at a temperature of 19 ° C. At the end of fermentation, the wine rests for 4-5 months in tanks and refines in the bottle.
2021 VINTAGE FEATURES
We chose to harvest grapes within the second week of September and this was an exact intuition, having had hot and dry summer weather. In fact, grapes in Massa and Cellaimo vineyards were very crunchy and juicy and the wine is fresh and full of personality: it expresses the mineral notes given by Bertinoro‘s terroir at its best.
I suggest you to keep a few bottles aside and drink them in 2-3 years: you will be surprised!