Colle di Giove

Umbria Bianco

indicazione geografica tipica

soil type

Sedimentary and clayey

Exposure South-East

Alt. 240 meters a.s.l.

 

grape varieties

60% Grechetto, 25% Trebbiano,

15% Chardonnay.

 

yield

Grapes 90 q. per ha

Wine 55 hl per ha

Vines 5000 per ha

 

harvest period

End of August, first part of September.

 

harvest method

Manual.

 

vinification

Soft pressing of whole grapes. Fermentation at constant temperature (20°C) for 20 days in stainless steel tanks. The bottled wine is aged in the cellar for a minimum of two months.

 

serving suggestion

Home made “tagliatelle” with fava beans or red lentil soup. Classic with saffron risotto or healthy pair with sea bass carpaccio with chilli and oregano.