2024 Technical Specifications
Alcohol 13.0%
pH 3.28
Total Acidity 5.32 g/L
Grape Varieties 60% Trebbiano, 40% Chardonnay
Classification Montefalco Bianco DOC
Region Montefalco
Soil Clay and limestone
Elevation 230.0 meters
Orientation South-East Exposure; Rows Oriented South-East To North-West
Contains Added Sulfites Yes
Vegetarian Yes
Closure Diam
Production Details Guyot-trained vines at a density of 5,500 vines/ha; reported yield is 8–9 tonnes/ha. The wine matures for 3 months in steel followed by a minimum of 3 months in bottle.
Sources: www.enotria.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 1 g/L
pH 3.32
Total Acidity 5.31 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 60% Trebbiano, 40% Chardonnay
Classification Montefalco Bianco DOC
Region Montefalco
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Agglomerate Cork
Production Details Guyot-trained vines at a density of 5,500 vines/ha; reported yield is 8–9 tonnes/ha. The wine matures for 3 months in steel followed by a minimum of 3 months in bottle.
Tasting Notes White, crisp, dry and refreshing; delicate pear, citrus and white-flower aromas with pronounced minerality; dry and citrine on the palate, with freshness and savouriness.
Food Pairing Appetizers; pasta and risotto; legume salads; white meats; fish and shellfish.
Sources: www.enotria.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 60% Trebbiano Spoletino, 40% Chardonnay
Drinking Window 4–5 years from the harvest year
Classification Montefalco Bianco DOC
Region Montefalco
Soil Clay and limestone
Elevation 300.0 meters
Orientation South-Facing
Vine Age 18
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Soft Pressing
Contains Added Sulfites Yes
Closure Cork
Production Details The wine is sourced from a reported 1.5-ha vineyard. Following soft pressing, fermentation lasts 30 days in stainless steel at 15–18°C, with bâtonnage twice weekly during fermentation; it is bottled after 3 months of maturation. A separate product-data table recommends serving at 8–10°C and reports acidity of 5.01 g/L without stating its analytical basis.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2656443 | — | — | wine-searcher.com ↗ |