As part of the project to restore native vine varieties, Carmine Estate has produced this pure expression of Trebbiano Spoletino. 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 Trebbiano Spoletino. This wine was produced from the manual selection of its vineyard’s best grapes. Organic farming guidelines were followed in producing this wine.

Trebbiano Spoletino 2018

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 Trebbiano Spoletino 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: Trebbiano Spoletino 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

Download Technical Specification for Trebbiano Spoletino 2018

Trebbiano Spoletino 2017 Sold out

Tasting Notes

Serving Suggestion: This expression of Trebbiano Spoletino 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: Trebbiano Spoletino 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

Trebbiano Spoletino 2016 Sold out

Tasting Notes

Serving Suggestion: This expression of Trebbiano Spoletino 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: Trebbiano Spoletino 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