Trebbiano d'Abruzzo
Abruzzo, Italy
Multiple. Â The vineyards are located in the hills between Mount Morrone and Majella, near the town of Tocco da Casauria, in the Pescara region of Abruzzo, Italy.
calcareous clay soils
Organic-certified
Manual harvest of whole bunches in September. Grapes were crushed, destemmed and loaded into clay amphora. Fermentation was spontaneous with indigenous yeasts and 3 days of maceration on the skins. No temperature control or fining. Wines were aged for 6 months in amphora and an additional 3 months in stainless steel before bottling. Small amounts of sulfites added and light filtration (10 micron) at bottling. Total sulfites: 8 mg/l (tiny, trace amount)
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10.5%
Color: Golden sun just before setting. Nose: mineral a la chalky limestone, guava, pine needles, clay just produced from kiln. Palate: white peach, clay mineralitu on center, slight tannin in mouthfeel. Almost-ripe gooseberry, pith, slight natural notes, hint of bitter melon and tang (when it was cool to drink), with slight, refreshing salinity on finish.
Fish, salads, garbanzo beans and chorizo, Ottolenghi’s Celebration Rice
Francesco Di Gregorio and Andrea Calloni are the friends and business partners behind Mormaj. Founded in 2015, the company was born from their desire to organically produce the two typical products of Abruzzo: wine and extra virgin olive oil. Their 10ha estate, named Tocco d’ Italy, is located in the commune of Tocco da Casauria in the province of Pescara. The property is nestled in the hills of the nearby mountains, Monte Morrone on one side and the Majella on the other, which give the wine its name. The vineyards are highly influenced by their proximity to the sea, which is only 30km away, and by the surrounding mountains, whose gorges bring fresh, cooling winds. On the property, 5ha are dedicated to growing 1,000 olive trees that are all over 100 years old, and the remaining 5ha are committed to growing Montepulciano, Trebbiano, and Pecorino grapes.
From the beginning, their priority was to make authentic products with minimal intervention and to farm organically, for which they received certification in 2015. Grapes are all hand-harvested and fermentations are carried out spontaneously with indigenous yeasts in stainless steel. They make still, varietal wines as well as small amounts of 'metodo ancestrale' sparkling wines, none of which are fined or filtered and only receive minimal doses of sulfur.
Only 1,000 bottles were produced. Vines are planted on calcareous clay soils, elevation is 320 meters above sea level and exposure is North-East. The climate is moderate Mediterranean with hot, dry summers and cold winters, with most precipitation occurring during the winter and early spring. Nearby mountain ranges and proximity to the Adriatic Sea serve as a tempering influence on the climate. Vines are trained in Double Guyot, the number of plants per hectare is 3500 and annual production is 80 quintals/ha.
There are multiple types of Trebbiano and it is usually named with its place of origin, which is how you can discern the starin you’re drinking and where it is from. This is Trebbiano d’Abruzzo, It blooms late in the growth season and also ripens in late September. It generally produces moderate alcohol levels, but with this bottle of wine, it is a lower ABV 10.5%. One way to create a dry low-alcohol version of Trebbiano is to harvest the grapes before they completely ripen with maximum sugar content.Â
This is from the Colline Pescaresi IGT in Abruzo, from the hills surrounding the small town Pescara. The portfolio of styles permitted under the Colline Pescaresi title includes more than 20 white-wine varieties and roughly 15 red-wine varieties.Â
