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La Spada

White Wine IGT from Umbria “Desiata”

The process

The grapes are harvested early in the morning, at the lowest temperatures of that period, thus avoiding both oxidation phenomena triggered by temperature and the onset of unwanted fermentation. Wine making in white with soft pressing of the grapes. Fermentation takes place at controlled temperature and ageing on the lees is first in steel then in the bottle for two months.

Tasting notes

The grapes are harvested early in the morning, at the lowest temperatures of that period, thus avoiding both oxidation phenomena triggered by temperature and the onset of unwanted fermentation. Wine making in white with soft pressing of the grapes. Fermentation takes place at controlled temperature and ageing on the lees is first in steel then in the bottle for two months.

The wine

Grapes: Trebbiano and Grechetto
Production zone: municipality of Torrececcona, Todi
Vineyard area: 22 hectares
Vineyard altitude: 350 m asl
Vineyard age: 12 years
Soil type: medium mixture, tending to clayey
Training system: spur cordon
Density of vines: 3300 vines/hectare
Production per hectare: 120 Q.LI HA
Harvest: mid September
Alcoholic fermentation: in steel
Malolactic fermentation: no
Ageing: in steel
Serving temperature: 10° C
Bottles produced: 200,000
Alcoholic strength by volume: 13%

 

La Spada

White Wine IGT from Umbria “Desiata”

The process

The grapes are harvested early in the morning, at the lowest temperatures of that period, thus avoiding both oxidation phenomena triggered by temperature and the onset of unwanted fermentation. Wine making in white with soft pressing of the grapes. Fermentation takes place at controlled temperature and ageing on the lees is first in steel then in the bottle for two months.

Tasting notes

The grapes are harvested early in the morning, at the lowest temperatures of that period, thus avoiding both oxidation phenomena triggered by temperature and the onset of unwanted fermentation. Wine making in white with soft pressing of the grapes. Fermentation takes place at controlled temperature and ageing on the lees is first in steel then in the bottle for two months.

The wine

Grapes: Trebbiano and Grechetto
Production zone: municipality of Torrececcona, Todi
Vineyard area: 22 hectares
Vineyard altitude: 350 m asl
Vineyard age: 12 years
Soil type: medium mixture, tending to clayey
Training system: spur cordon
Density of vines: 3300 vines/hectare
Production per hectare: 120 Q.LI HA
Harvest: mid September
Alcoholic fermentation: in steel
Malolactic fermentation: no
Ageing: in steel
Serving temperature: 10° C
Bottles produced: 200,000
Alcoholic strength by volume: 13%