TREBIANCO DI SANTA LUCIA
Trebianco can be defined as an “orange” wine. Those undaunted by the colour will discover a surprising, complex fruitiness. With no added sulphites. The Trebbiano, Chardonnay, Traminer, Sauvignon Blanc and Malvasia grapes are left to ferment, with their skins, for about 10 days in clayvers – a process, which allows all the sun’s energy to be released into the wine. Its full body makes it similar, in some ways, to a red wine.
A sunny day in a glass. It is perfect as an aperitif, or combine it with intense flavours such as roasted fish, foie gras or cheese.
The average production is 4000 bottles.
VINIFICATION AND AGING
6 months: clayvers
3 months: bottle