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Le Riserve

Montefalco White Wine DOC “Plentis”

The process

Grapes manually harvested early in the morning, at the minimum temperature of the period, and cooled upon arrival at the winery, thus avoiding oxidative phenomena that may affect the aromatic potential. White vinification with skin maceration for 6 hours at a temperature of 8 °C; after that, soft pressing of grapes in oxygen-free environment so as to slow down the oxidase enzyme activity as much as possible. Static settling for 24 hours to clarify grape must; inoculation of selected yeasts to trigger alcoholic fermentation at a low temperature in both wooden and steel silos for 10 days. Maturation of the wine by ageing on the lees in stainless steel.

Tasting notes

Bright straw yellow in colour; nosing the wine, it smells like exotic fruit and bergamot, pear, sage and yellow flowers. To the palate, it is intense, fresh and persistent. Recommended wine serving temperature is 12°C. Serve this wine to match important entrées, fish and white meats.

The wine

Grapes: Trebbiano Spoletino in prevalence and typical grapes of the place
Production zone: “La Palma” Gualdo Cattaneo
Vineyard area: 3 ha
Vineyard altitude: 400 m asl
Vineyard age: 8 years
Soil type: medium mixture
Training system: Guyot
Density of vines: 4500 vines/hectare
Yield: 9,000 kg/hectare
Harvest: end of September
Vinification: in steel with selected yeasts
Alcoholic fermentation: steel, wood
Malolactic fermentation: partially in steel
Ageing: on lees for 6 months
Serving temperature: 12° C
Bottles produced: 13.500
Alcoholic strength by volume: 13.5%

Le Riserve

Montefalco White Wine DOC “Plentis”

The process

Grapes manually harvested early in the morning, at the minimum temperature of the period, and cooled upon arrival at the winery, thus avoiding oxidative phenomena that may affect the aromatic potential. White vinification with skin maceration for 6 hours at a temperature of 8 °C; after that, soft pressing of grapes in oxygen-free environment so as to slow down the oxidase enzyme activity as much as possible. Static settling for 24 hours to clarify grape must; inoculation of selected yeasts to trigger alcoholic fermentation at a low temperature in both wooden and steel silos for 10 days. Maturation of the wine by ageing on the lees in stainless steel.

Tasting notes

Bright straw yellow in colour; nosing the wine, it smells like exotic fruit and bergamot, pear, sage and yellow flowers. To the palate, it is intense, fresh and persistent. Recommended wine serving temperature is 12°C. Serve this wine to match important entrées, fish and white meats.

The wine

Grapes: Trebbiano Spoletino in prevalence and typical grapes of the place
Production zone: “La Palma” Gualdo Cattaneo
Vineyard area: 3 ha
Vineyard altitude: 400 m asl
Vineyard age: 8 years
Soil type: medium mixture
Training system: Guyot
Density of vines: 4500 vines/hectare
Yield: 9,000 kg/hectare
Harvest: end of September
Vinification: in steel with selected yeasts
Alcoholic fermentation: steel, wood
Malolactic fermentation: partially in steel
Ageing: on lees for 6 months
Serving temperature: 12° C
Bottles produced: 13.500
Alcoholic strength by volume: 13.5%