Agricola Contesa Trebbiano d’Abruzzo

10% of this Trebbiano D'Abruzzo is left to macerate causing spontaneous fermentation on skins. After 5 days, the remaining grapes are gently pressed and added to this “Piede di lievito”. After a slow fermentation, the wine is decanted from skins and held on lees for 6 months in stainless steel. Bottling takes place with no fining and low sulphur. 

Hints of preserved lemons with aromas of woodsmoke and wild herbs. Textural, nutty mid palate with baked apple notes giving depth and structure. A serious wine with a persistent, complex and savoury finish.