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Terre de la Custodia

Montefalco Grechetto DOC

The process

Grapes selected in the field from the Grechetto Cru and harvested in the early hours of the morning, at the minimum temperatures for the period and cooled upon arrival at the cellar, thus avoiding both any oxidation, that can compromise the aromatic potential, and any unwanted start to the fermentation process. White vinification with soft pressing of the grapes is done in an oxygen-free environment to slow the oxidation activity of the enzymes as far as possible. Static settling for 24 hours to clean the must, selected yeasts introduced to trigger alcoholic fermentation. Fermentation occurred at low
temperature for 5-6 days in steel silos. 10% of the mass at half-fermentation was transferred and the alcoholic fermentation continued in barriques. Part of the wine underwent malolactic fermentation, again in barriques. Maturation of the wine volumes by aging on the lees in barriques and in steel for 4 months. The volumes were brought together and spent a further period in steel, before being bottled for another 2 months.

Tasting notes

Intense straw-yellow colour tending to golden. The nose has the typical scent of yellow peaches, citrus fruit, and broom flowers. There are hints of exotic fruit such as mango, with a finish of Mediterranean scrub and asparagus. In the mouth it is appreciated for its freshness and its flavour which, however, do not compromise its pleasing softness. Serve at 12/14°C, with truffle first courses, spiced chicken,
and baked fish.

The wine

Grapes: GRECHETTO
Production area: MONTEFALCO
Size of vineyard: – 5 HECTARES
Altitude of the vineyard: 400 ASL
Vineyard age: 15 YEARS
Type of soil: MEDIUM-TEXTURED, TENDING TO CLAY
Training system: SPUR CORDON – GUYOT
Density of vines: 5000 VINES/HECTARE
Production per hectare: 100 Q.LI
Harvest: MID OF SEPTEMBER
Vinification: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: 90% STEEL VATS, 10% FRENCH OAK BARRELS
Malolactic fermentation: ONLY ON 10% OF WINE
Ageing: ON STEEL, 10% ON FRANCH OAK AND THEN IN BOTTLE
Alcohol: 13,5% vol
Service: 12/14° C
Bottles produced: 41.000

Terre de la Custodia

Montefalco Grechetto DOC

The process

Grapes selected in the field from the Grechetto Cru and harvested in the early hours of the morning, at the minimum temperatures for the period and cooled upon arrival at the cellar, thus avoiding both any oxidation, that can compromise the aromatic potential, and any unwanted start to the fermentation process. White vinification with soft pressing of the grapes is done in an oxygen-free environment to slow the oxidation activity of the enzymes as far as possible. Static settling for 24 hours to clean the must, selected yeasts introduced to trigger alcoholic fermentation. Fermentation occurred at low
temperature for 5-6 days in steel silos. 10% of the mass at half-fermentation was transferred and the alcoholic fermentation continued in barriques. Part of the wine underwent malolactic fermentation, again in barriques. Maturation of the wine volumes by aging on the lees in barriques and in steel for 4 months. The volumes were brought together and spent a further period in steel, before being bottled for another 2 months.

Tasting notes

Intense straw-yellow colour tending to golden. The nose has the typical scent of yellow peaches, citrus fruit, and broom flowers. There are hints of exotic fruit such as mango, with a finish of Mediterranean scrub and asparagus. In the mouth it is appreciated for its freshness and its flavour which, however, do not compromise its pleasing softness. Serve at 12/14°C, with truffle first courses, spiced chicken,
and baked fish.

The wine

Grapes: GRECHETTO
Production area: MONTEFALCO
Size of vineyard: – 5 HECTARES
Altitude of the vineyard: 400 ASL
Vineyard age: 15 YEARS
Type of soil: MEDIUM-TEXTURED, TENDING TO CLAY
Training system: SPUR CORDON – GUYOT
Density of vines: 5000 VINES/HECTARE
Production per hectare: 100 Q.LI
Harvest: MID OF SEPTEMBER
Vinification: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: 90% STEEL VATS, 10% FRENCH OAK BARRELS
Malolactic fermentation: ONLY ON 10% OF WINE
Ageing: ON STEEL, 10% ON FRANCH OAK AND THEN IN BOTTLE
Alcohol: 13,5% vol
Service: 12/14° C
Bottles produced: 41.000