Production Zone: Municipality of Torino di Sangro (CH), Petrino district, saddlebacked hilltop, altitude 130 meters a.s.l.; heavy clay soil

Place of production and bottling: Vallone di Nanni district, Torino di Sangro (CH), Abruzzo, Italy

Type: Trebbiano, Falanghina

Cultivation System: 2.20 x 2.20 meter canopies with shoot renewal, with 2,100 plants per hectare

Harvest Period: from September 25 to 30

Sugar Content: 23° Brix

Crushing: destemming and crushing with low speed horizontal grape crusher

Fermentation: addition of selected yeasts cultures, fermentation temperature 14,5°C, duration of fermentation 15 days, of which 2 days at 18° C; after fermentation, racking, sulphur treatment and fine lees stirring.

Pressing: horizontal pneumatic press with closed stainless steel cage

Malolactic Fermentation: priming F.M.L. cultures when fermentation is complete. Racking and sulphur treatment after a week

Must clarification: enzyming.Static refinement at 12°C for 10 hours followed by racking of limpid must.

Maturation and ageing: priming F.M.L. cultures when fermentation is complete. Racking and sulphur treatment after a week.

Analytical Data: pale straw-yellow colour; intense ripe fruit aroma, with good structure, harmonious and velvety with good, lingering aroma

Table Companions: served at 8-10°C and adapts well to lighter, coastal cuisine. It will accompany hors d’oeuvres such as fish fillets with oil and parsley, thinly sliced raw swordfish with oil and garlic, raw or steamed seafood; spaghetti with courgettes, mixed vegetable grill, turbot in pastry, fresh, spun-curd cheeses

wine grower: Nicola Mucci

wine makers: Valentino Mucci, Leo Cantarini

export manager: Aurelia Mucci, Maurizio Lattanzio