Variety:

Spoletino Trebium Antonelli is made exclusively from 100 percent Trebbiano Spoletino grapes. The vines are selected from old Trebbiano Spoletino vines, which are paired with maple trees to preserve their characteristics.
First year of production:
Trebium’s first year of production was in 2007. Since then, it has established its reputation as a high-quality wine.

Vineyards:
The vineyards are located on hillsides at an elevation of about 350 meters, with western exposure and are cultivated using the Guyot method, ensuring careful care of the vines.

Harvest:
The harvest of Spoletino Trebium Antonelli i generally takes place in the second half of October and is done manually to ensure maximum grape selection.

Vinification:

After a short maceration, the wine ferments in large oak barrels, where it matures on the lees for about 6 months. This process helps develop the wine’s complexity and structure.

Refinement:

After fermentation, the wine is aged in the bottle. Spoletino Trebium Antonelli has great aging potential, improving over time.

Tasting:
Trebium shows an intense straw yellow color tending to gold. On the nose, it offers an impression of great intensity and persistence, with fruity and floral notes of almond blossom, hawthorn, citrus and tropical fruit, with a light spicy finish. On the palate, it is structured and very savory. The typical acidity of Trebbiano Spoletino blends surprisingly well and is perfectly balanced with the other elements. The wine has a long persistence and a perfect correspondence between taste and smell.

Food pairings:
Trebium pairs beautifully with high quality cured meats such as prosciutto crudo and culatello, terrines and carpaccios. It is also perfect with structured fish-based first courses, such as spaghetti carbonara or saffron risotto, as well as with elaborate fish or white meat dishes. Finally, it also goes well with flavorful cheeses.

Serving Temperature:
We recommend serving Trebium at a temperature between 12 and 14°C in order to fully appreciate its organoleptic characteristics.