Indigeno Trebbiano

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

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

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

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, a manifold bouquet of floral scents and fruity aromas such as pear, lime and grapefruit on the nose. Vibrant freshness and remarkable minerality.

Serving suggestion: This expression of Indigeno Trebbiano 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 to 10 degrees

Alcohol content: 13%

Vineyard

Grapes: Indigeno 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 and quartz stones, and other rock fragments.

Yield per hectare: Less than 5 tonne (5000 kilograms) per hectare.

Training system: Double Guyot.

Vine density: 5000 vines per hectare / 2023 plants per acre.

Vinification

Harvest: The grapes were hand-picked and bunch selected at the end of September.

Vinification: Fermentation for 15 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 3 months in bottle prior to release.

Annual production: 5000 bottles

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

Serving Suggestion: This expression of Indigeno Trebbiano has the complexity to pair well with white meats, seafood and shellfish or to accompany cream based pasta dishes or semi-matured cheeses. It is equally enjoyable as an aperitivo in the sunshine with antipasti.

Serving temperature: 8 to 10 degrees

Alcohol Content: 13%

Vineyard

Grapes: Indigeno Trebbiano 100%

Altitude: From 260 to 295 metres a.s.l. (from 853 ft to 967 ft)

Soil type: Calcareous soil, loam clay structure rich in alberese and quartz stones and other rock fragments

Yield per Hectare: Less than 5 tonne (5000 kilograms)per hectare

Training System: Twisting Guyot

Vine density: 5000 vines per hectare / 2023 plants per acre

Vinification

Harvest: The grapes were hand-picked and bunch selected in the first week of September.

Vinification: Fermentation for 15 days at constant temperature in stainless steel vats. Its characteristic aromas occur as result of the dissolution of the yeasts that the wine is kept in contact with after fermentation. It is refined for 3 months in bottle prior too release.

Annual Production: 2200 bottles

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

Serving Suggestion: This expression of Indigeno Trebbiano has the complexity to pair well with white meats, seafood and shellfish or to accompany cream based pasta dishes or semi-matured cheeses. It is equally enjoyable as an aperitif with antipasti.

Serving temperature: 8 to 10 degrees

Alcohol Content: 13.5%

Vineyard

Grapes: Indigeno Trebbiano 100%

Altitude: From 260 to 295 metres a.s.l. (from 853 ft to 967 ft)

Soil type: Deep, fresh soil derived from miocenic alluvional and lacustrine deposits with a loam clay structure. There is a good level of minerality and a soil structure allowing strong root development. This means deep water reserves can be reached during times of drought.

Yield per Hectare: Less than 8 tonne per hectare

Training System: Twisting Guyot

Vine density: 5000 vines per hectare / 2023 plants per acre

Vinification

Harvest: The grapes were hand-picked and bunch selected on October 11th.

Vinification: Soft pressing of whole grape bunches. Fermentation at constant temperature of between 15 and 18 degrees in stainless steel vats to preserve vibrant flavours and aromas.

Ageing: Fermentation for 20-25 days. The wine remains in contact with its skins allowing it to acquire its unique flavours and aromas. Then the wine is bottled and matured for three months in bottle prior to release.

Annual Production: 2500 bottles