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La Spada

Grechetto Colli Martani DOC

The process

The grapes are harvested during the early morning hours and cooled on arrival in the winery, thus avoiding both oxidation phenomena likely to jeopardise the aromatic potential, and undesired early fermentation. The wine making is in white with soft crushing of the grapes in an oxygen-free environment in order to slow down as much as possible the oxidase enzyme activity. Static settling is carried out for 24 hours, inoculation of selected yeasts for priming the alcoholic fermentation, fermentation takes place at low temperature for 10 days in steel tanks. Finally, the wine is aged on the lees in steel.

Tasting notes

The wine features a straw yellow colour, the nose has aromas of chamomile and ripe peach that go hand in hand with a wonderful fresh citrus sensation. The mouth features a fresh and intense attack with a marked savoury finish. Consumption is recommended at a temperature of 10° C, to accompany rich entrées, fish and poultry.

The wine

Grapes: Grechetto
Production area: municipality of Torrececcona, Todi
Size of vineyard: 37 HA
Altitude of the vineyard: 400M ASL
Vineyard age: 15 YEARS
Type of soil: MEDIUM MIXTURE, TENDING TO CLAYEY
Cultivation system: spur cordon
Density of vines: 5000 vines/hectare
Production per hectare: 100 Q.LI HA
Harvest: mid september
Wine making: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: NO
Ageing: IN STEEL AND BOTTLE
Serving temperature: 10° C
Bottles produced: 200.000
Alcoholic strength by volume: 13% VOL

La Spada

Grechetto Colli Martani DOC

The process

The grapes are harvested during the early morning hours and cooled on arrival in the winery, thus avoiding both oxidation phenomena likely to jeopardise the aromatic potential, and undesired early fermentation. The wine making is in white with soft crushing of the grapes in an oxygen-free environment in order to slow down as much as possible the oxidase enzyme activity. Static settling is carried out for 24 hours, inoculation of selected yeasts for priming the alcoholic fermentation, fermentation takes place at low temperature for 10 days in steel tanks. Finally, the wine is aged on the lees in steel.

Tasting notes

The wine features a straw yellow colour, the nose has aromas of chamomile and ripe peach that go hand in hand with a wonderful fresh citrus sensation. The mouth features a fresh and intense attack with a marked savoury finish. Consumption is recommended at a temperature of 10° C, to accompany rich entrées, fish and poultry.

The wine

Grapes: Grechetto
Production area: municipality of Torrececcona, Todi
Size of vineyard: 37 HA
Altitude of the vineyard: 400M ASL
Vineyard age: 15 YEARS
Type of soil: MEDIUM MIXTURE, TENDING TO CLAYEY
Cultivation system: spur cordon
Density of vines: 5000 vines/hectare
Production per hectare: 100 Q.LI HA
Harvest: mid september
Wine making: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: NO
Ageing: IN STEEL AND BOTTLE
Serving temperature: 10° C
Bottles produced: 200.000
Alcoholic strength by volume: 13% VOL