Trebbiano Spoletino Trebium Antonelli
Trebium – Trebbiano Spoletino Antonelli Denominazione di Origine Controllata – Spoleto
Trebium is a prestigious wine made from Trebbiano Spoletino, a grape variety typical of the region spanning between Montefalco, Trevi, and Spoleto. The name possibly derives from “Trebium,” the Latin name for Trevi. This wine represents the excellence of Spoleto and holds the Denominazione di Origine Controllata.
Trebium is produced solely from 100% Trebbiano Spoletino grapes. Our selection comes from old vines of Trebbiano Spoletino, carefully married with maples to preserve their distinctive qualities.
The first vintage of Trebium dates back to 2007. Since then, it has established itself as a high-quality wine.
The vineyards are located on hills at an altitude of approximately 350 meters, with a west-facing exposure. The vines are cultivated using the Guyot method, ensuring meticulous care of the plants.
The harvest for Trebium generally takes place in the second half of October, and it is carried out by hand to ensure the selection of the finest grapes.
After a brief maceration, the wine undergoes fermentation in large oak barrels, where it rests on the lees for approximately 6 months. This process contributes to the development of complexity and structure in the wine.
Following fermentation, Trebium undergoes aging in the bottle. It possesses great potential for evolution and improvement over time.
Trebium exhibits an intense straw yellow color, tending towards gold. It has a highly intense and persistent olfactory impact, with fruity and floral notes of almond blossoms, hawthorn, citrus, and tropical fruit, along with a slightly spicy finish. On the palate, it is structured and highly savory. The prominent acidity, typical of Trebbiano Spoletino, harmoniously balances with other elements, creating a perfect and surprising equilibrium. It boasts excellent persistence and a remarkable correspondence between taste and aroma.
Trebium pairs well with fine cured meats such as prosciutto and culatello, terrines, and carpaccio. It is best served with structured seafood pasta dishes such as spaghetti alla carbonara and saffron risotto, as well as elaborately prepared seafood or white meat dishes. Lastly, it complements flavorful cheeses.
It is recommended to serve Trebium at a temperature of 12-14°C (54-57°F) to fully appreciate its sensory characteristics.