Church/Farmhouse
As part of the project to restore native vine varieties, Carmine Estate has produced this pure expression of Indigeno Trebbiano. This wine was produced from the manual selection of its vineyard’s best grapes. Organic farming guidelines were followed in producing this wine.
As part of the project to restore native vine varieties, Carmine Estate has produced this pure expression of Indigeno Trebbiano. This wine was produced from the manual selection of its vineyard’s best grapes. Organic farming guidelines were followed in producing this wine.
Indigeno Trebbiano 2022
As part of the project to restore native vine varieties, Carmine Estate has produced this pure expression of Indigeno Trebbiano. This wine was produced from the manual selection of its vineyard’s best grapes. Organic farming guidelines were followed in producing this wine.
Tasting Notes
Golden yellow, it presents on the nose fine notes of aromas of hydrocarbons typical of the variety. A full-bodied wine, it offers fullness, sapidity and long persistence on the palate. A faithful reflection of the 2022 vintage.
Serving suggestion: Excellent with seafood, white meats, and medium-aged cheeses. Matches well with risotto and cream-based pasta. Also, perfect as an aperitif. Umbrian food pairing suggestion: Pasta alla Norcina or Strangozzi with black truffle.
Serving temperature: 8-10°C
Alcohol content: 13.5%
Vineyard
Grapes: Trebbiano (100%)
Altitude: Hilly, altitude 260 meters above sea level, southwest exposure
Soil type: Clayey with limestone, quartz and alberese sediments
Yield per hectare: Not exceeding five tonnes
Training system: Guyot
Vine density: 5000 vines per hectare
Vinification
Harvest: Manual harvest with selection of the bunches in the first decade of October
Vinification: Soft pressing of grapes, fermentation in temperature-controlled stainless steel tanks and ageing on fine lees for several months
Annual production: 10.000 bottles
Indigeno Trebbiano 2021
As part of the project to restore native vine varieties, Carmine Estate has produced this pure expression of Indigeno Trebbiano. This wine was produced from the manual selection of its vineyard’s best grapes. Organic farming guidelines were followed in producing this wine.
Tasting Notes
Straw yellow, it has a complex and fine bouquet. Fruity, it has a nose of aromas of herbs and tomatoes. Distinctly fresh with salty minerality.
Serving suggestion: Excellent with seafood, white meats, and medium-aged cheeses. Matches well with risotto and cream-based pasta. Also, perfect as an aperitif. Umbrian food pairing suggestion: Pasta alla Norcina or Strangozzi with black truffle.
Serving temperature: 8-10°C
Alcohol content: 13%
Vineyard
Grapes: Trebbiano (100%)
Altitude: Hilly, altitude 260 meters above sea level, southwest exposure
Soil type: Clayey with limestone, quartz and alberese sediments
Yield per hectare: Not exceeding five tonnes
Training system: Guyot
Vine density: 5000 vines per hectare
Vinification
Harvest: Manual harvest with selection of the bunches in the first decade of October
Vinification: Soft pressing of grapes, fermentation in temperature-controlled stainless steel tanks and ageing on fine lees for several months
Annual production: 9300 bottles
Indigeno Trebbiano 2020 Sold out
As part of the project to restore native vine varieties, Carmine Estate has produced this pure expression of Indigeno Trebbiano. This wine was produced from the manual selection of its vineyard’s best grapes. Organic farming guidelines were followed in producing this wine.
Tasting Notes
Straw yellow, it has a complex and fine bouquet. Fruity, it has a nose of aromas of herbs and tomatoes. Distinctly fresh with salty minerality.
Serving suggestion: Excellent with seafood, white meats, and medium-aged cheeses. Matches well with risotto and cream-based pasta. Also, perfect as an aperitif. Umbrian food pairing suggestion: Pasta alla Norcina or Strangozzi with black truffle.
Serving temperature: 8-10°C
Alcohol content: 13%
Vineyard
Grapes: Trebbiano (100%)
Altitude: Hilly, altitude 260 meters above sea level, southwest exposure
Soil type: Clayey with limestone, quartz and alberese sediments
Yield per hectare: Not exceeding five tonnes
Training system: Guyot
Vine density: 5000 vines per hectare
Vinification
Harvest: Manual harvest with selection of the bunches in the first decade of October
Vinification: Soft pressing of grapes, fermentation in temperature-controlled stainless steel tanks and ageing on fine lees for several months
Annual production: 8800 bottles
Indigeno Trebbiano 2019 Sold out
As part of the project to restore native vine varieties, Carmine Estate has produced this pure expression of Indigeno Trebbiano. This wine was produced from the manual selection of its vineyard’s best grapes. Organic farming guidelines were followed in producing this wine.
Tasting Notes
Straw yellow colour, it has a complex bouquet of herbs with a peculiar tomato note. It is crisp and mineral.
Serving suggestion: Pairs well with white meats, seafood and shellfish, truffle or to accompany cream-based pasta dishes or semi-matured cheeses. It is equally enjoyable as an aperitif with antipasti.
Serving temperature: 8 – 10 degrees.
Alcohol content: 13%
Vineyard
Grapes: Trebbiano 100%
Altitude: From 260 to 295 metres a.s.l. (from 853 feet to 967 feet), south westerly facing exposure
Soil type: Calcareous soil, loam clay structure rich in alberese, quartz stones, and other rock fragments
Yield per hectare: Less than 5 tonne (5000 kilograms) per hectare
Training system: Guyot
Vine density: 5000 vines per hectare / 2023 plants per acre
Vinification
Harvest: The grapes were hand-picked and bunch-selected in October
Vinification: Fermentation for 20 days at constant temperature in stainless steel vats. Its characteristic aromas occur as a result of the dissolution of the yeasts that the wine is kept in contact with after fermentation. It is refined for some months in bottle prior to release.
Annual production: 10,000 bottles