Il Baratto Trebbiano Umbria IGP Biodynamic

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€11.50
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Può esaltare il sapore di primi piatti, zuppe e piatti a base di pesce

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  • The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
    The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
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    The methods of payment accepted are: Credit Card, Prepaid Card, PayPal, Bank Transfer.
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    All orders received by Enoteca Lombardi will be sent as soon as possible and in any case within 10 working days.
  • You can request the return for any product within 14 days from the delivery date within the limits set by the regulations of Legislative Decree 206/05 ("Consumer Code").
    You can request the return for any product within 14 days from the delivery date within the limits set by the regulations of Legislative Decree 206/05 ("Consumer Code").

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.

Mani di Luna
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Data sheet

product
Dry white wine
denomination
Trebbiano Umbria IGP
region
Umbria
grapes
Trebbiano Toscano (Procanico) 80%, Malvasie 15%, Grechetto e Riesling 5%
winemaking
Grapes pressed by female feet in a vertical ancient press fermentation spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C)
Ageing
Aging for about 6-7 months on fine lees with repeated lees stirring in a small stainless steel tanks
volume cl
75

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Il Baratto Trebbiano Umbria IGP Biodynamic

Può esaltare il sapore di primi piatti, zuppe e piatti a base di pesce

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