Production area: Fratterosa Pesaro e Urbino - MARCHE
Grapevine: Bianchello Metauro, ancient clone of Trebbiano
Vineyard: Campodarchi vineyard
Surface: 2,5 he has
Planting: 300 x 0.80
Altitude: 400 mt slm
Vines per hectare: 4.000
Exposure: South / southwest
Training System: the plant in espalier with Guyot pruning or headband
plant Age: in media 45 years
harvest period: early October
Type of collection: l'Grapes carefully harvested and selected by hand from the oldest vineyard of the company and is able to offer the best of Bianchello production. This wine is produced only with grapes left to sub-mature to reach the best degree of ripeness, In fact, the harvest was carried out belatedly, In october, when the grapes are ripe. The grapes are carefully selected and hand-picked strictly, in small boxes.
Yield per hectare: 7 your.
Winemaking and Maturation: soft squeezing whole cluster. Static decanting of cold musts. This wine is fully fermented on the lees (lees)
After a first phase of static settling in cold steel, the must is fermented and aged for at least 12 months between first passage Tonneaux and second passage barriques with continuous resuspension of the noble lees (batonnage).
This technique gives the wine great complexity and longevity.
Refinement: at least 12 months in bottle
Alcohol: 14% – 14,50%
Service temperature: 14°C
The Sommelier recommends (by Raffaele Papi)
On preparations such as pasta dishes, succulent, slightly greasy, aromatic, spicy, tasty, sweet and oily. Seconds white meat grilled or baked. PAI lunga
first: Tagliatelle with white truffle
Seconds: Rib lamb chops in, baked turbot, roast rabbit, Guinea fowl with truffle.