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Il Baratto Trebbiano Umbria IGP BiodynamicBRAND: Mani di Luna
Può esaltare il sapore di primi piatti, zuppe e piatti a base di pesce
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NAME: Trebbiano Umbria I.G.P.
GRAPES: Trebbiano Toscano (Procanico) 80%, Malvasie 15%, Grechetto e Riesling 5%
SOIL: Rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals
VINES AVERAGE AGE: 40 years
YIELD PER HECTARE: 40-50 q./ha
HARVEST PERIOD: Last decade of September
WINEMAKING: Grapes pressed by female feet in a vertical ancient press
FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C)
REFINEMENT: Aging for about 6-7 months on fine lees with repeated lees stirring in a small stainless steel tanks
BOTTLING: Bottling on next May after the harvest, without filtration and purification
Il Baratto Trebbiano Umbria I.G.P. 2015
Vine: Trebbiano Toscano (Procanico) 85%, Malvasia, Grechetto and Riesling 15%
Production area: Municipality of Torgiano (PG), about 200-300 metres above sea level, an ancient cultivation Etruscan area.
Pedoclimatical characteristics: Subsoil made of sandstones and marl (higher level) and ancient lake and river sediments (lower level), soil made of rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals. Hot vintage but with extreme temperature changes (15-20 degree) from day to night during September.
Vineyard: Vines of 40-45 years old of Vigna Baratto (steep and partially terraced), Yield per hectare: less than 5000 kilograms.
Agronomic practices: Organic e biodynamic, treated with copper sulphate, sulphur, propolis and wild herbs infusions (horsetail, stinging nettle), green manures with a balanced leguminous content and other extracts, alternating rows, use of biodynamic preparation (500 e 501) twice a year, biodynamic composts, and vegetable wast, if necessary.
Grape harvest: By hand, in 18 kilograms boxes, last decade of September.
Winemaking: Grapes, the whole clusters, are pressed by female feet in a vertical ancient press. Spontaneous fermentation with native yeasts, without temperatures control, in small stainless steel tanks for about two-three weeks.
Refinement: Aging for about 6-7 months on fine lees with repeated lees stirring in a small stainless steel tanks. Pouring and bottling in waning moon and fruity days (according with the biodynamic moon calendar), with clear sky (high air pressure). Bottling on next May after the harvest, without filtration and purification. Pause of two months in wine cellar before selling.
Technical data: 13.5% alcohol, pH 3.5, about 30 mg/l SO2 total
Opinion: Pale yellow colour tenuous and limpid, fruity and delicate fragrances of apple, wildflowers (chamomile) and mineral hydrocarbons perceptible after at least one year of bottling, well balanced taste, fresh, easy to drink.
Pairing: slightly acidic, but pleasant, it can enhance the flavor of pasta dishes, soups and fish dishes.
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