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Trebbiano d'Abruzzo 2014 Valentini
Trebbiano d'Abruzzo 2014 is a natural fine wine, one of the three wines produced by the Valentini company in Loreto Aprutino, in the province of Pescara in Abruzzo.
It is produced only with Trebbiano grapes, a simple grape variety, usually used for simple wines, from which however Francesco Valentini creates this legendary Trebbiano d'Abruzzo white wine capable of competing with the great white wines of the world.
This fine wine is definitely a symbol of Italian excellence in the world, Trebbiano d'Abruzzo Valentini is produced with absolutely natural techniques, the vineyards are treated in a completely artisanal way and in the cellar Francesco di Valentini does not manipulate the wine, we have to do with a natural wine even if the Valentini company does not want to be classified among the organic wines without sulphites. Spontaneous fermentation takes place in ancient 50/70 hl oak barrels where it is aged for 12 months. Valentini wines are unique and each vintage has different characteristics.
Trebbiano d'Abruzzo 2014 is undoubtedly a great fine wine, with an intense golden yellow color, the nose is complex and fascinating with elegant floral notes of white flowers including broom, officinal herbs that blend with white pulp fruit ripe, spicy hints of vanilla and coffee and mineral notes. The sip is dazzling and combines pulp, freshness and flavor in a harmonious and enveloping combination and an incredible length. A rare wine that remains carved in the heart, destined for a very long life.
It goes well with first courses based on fish, risotto with mushrooms, grilled fish and white meats.
DENOMINATION: Trebbiano d'Abruzzo DOC
REGION: Abruzzo (Italy)
GRAPES: 100% Trebbiano
VINIFICATION: spontaneous fermentation with indigenous yeasts without temperature control or filtering in ancient 50-70 hl oak barrels where it remains in refinement for 12 months.
Natural Wines: the philosophy behind winemaking
Natural wine does not mean only without the addition of sulphites, it means working according to the ancient traditions of winemakers with sulfur and copper in the vineyard, based on the effort of manual labor, the activity of the least interventionist possibility that the cycles of Nature do most of the work until vinification of grape juice as it is, without certain if not its own substances.The result of all this production philosophy is natural wine, a non-standardized wine that best expresses its identity, its terroir and its most intrinsic features. Natural wines are much more difficult to produce than wines to which we are traditionally accustomed, because when there is no help from the use of balancing substances and support for winemaking, wine cannot be a way of putting: o is good or bad.Natural wine was born as a commitment by the natural artisan winemakers to raise their product to the standardization of the taste and identity of the wine and the vineyard which, thanks to the widespread use of chemistry and new technologies, now leads to products with always the same flavors, regardless of the production area or the type of cultivation used.
