Vinen er lige blevet lavet for første gang, så info starter med producentens egne ord:
100% Trebbiano Spoletino grapes.
The most(Juice from grapes) comes from a pressing by gravity ( free press juice). When we load the grapes into the press machine(Technically , we dont press the grapes. we leave the grapes in the pressure machine to get first juice ) the grapes is crushed by gravity, and the first juice ,comes out from the press machine, is separated and fermented separately to make the Spoletino. Second stage of the soft pressure, which has been done a first stage by a gravity process, using the same grapes, we get the Trebbiano Spoletino , From last stage of the pressing ,which has a higher pressure than second stage, we get a table wine.
The fermentation is carried out at controlled temperature (between 18 ° C and 20 ° C). and it lasts for about 2 weeks. When the fermentation is finished we leave the wine on the died yeast “sur lier” until July of the following year. Then it is bottled and left in the bottle until March when the sale starts.
Annual production varies from 1200 to 1500 bottles.
With this process we exalt the nose the mineral and citrus characteristic of the grape.
In the mouth there is a sensation of creaminess (resulting from the passage on yeasts) and freshness (derives from the high acidity that characterizes the vine).
The Spoletino is a product that can safely age to those who like mineral taste.