Grechetto Umbria IGT
Gustavo Tiburzi
- Grape variety : 100% Grechetto
- Alcohol content: 14.5% With respect to the vintage
- Type:grechetto Umbria igt
- Production: 5,000 bottles
- Production area: sole vineyard located in the montepennino area, ap prox. 300 M/a.S.L. Guyot method harvesting.
- Vines per hectare: 5,500.
- Yield per hectare: 50 quintals
GRAPE HARVESTING AND VINIFICATION:
Harvesting takes place towards the end of September.
The grapes are harvested with 10/15 kg crates and placed in cold rooms for 48 hours at 2°c. Then they are pressed with the stalks, in a soft manner. A short decantation follows in order to have the first dregs settle at 10°c for 24 hours and then a separation of the clear phase from the dreg phase takes place
FERMENTATION WILL START WITHOUT THE ADDITION OF SELECTED YEASTS:
Fermentation lasts about 25/30 days at a temperature that does not go over 15°c. Once fermentation ends, the temperature is brought to 10°c. And will remain in these conditions until november, with systematic closed replacements to activate the fe atures of the noble dregs. After a meticulous decanting, it is bottled without filtration.
WINE PROJECT:
With this wine, i wanted to highlight the great features of the grechetto, a non-aromatic grape variety but interesting under the mineral and structu ral perspectives. For this reason we have prolonged fermentation in order to maintain its aromatic heritage. Above all, we left the wine on its lees for over a year in order to extract the mineral taste and richness in flavour which are the characteristics of this grechetto.
Organoleptic features: straw yellow colour, rich in scents that range from floral and herbal notes to those of ripe fruit. In the mouth, pleasant scents of citrus fruits, sage, rosemary and fresh herbs.
Structural features: remarkable mineral features and richness in tatste
Ageing resistance: 5 YEARS Bottle content: 0.75 litres
Harvesting takes place towards the end of September.
The grapes are harvested with 10/15 kg crates and placed in cold rooms for 48 hours at 2°c. Then they are pressed with the stalks, in a soft manner. A short decantation follows in order to have the first dregs settle at 10°c for 24 hours and then a separation of the clear phase from the dreg phase takes place
FERMENTATION WILL START WITHOUT THE ADDITION OF SELECTED YEASTS:
Fermentation lasts about 25/30 days at a temperature that does not go over 15°c. Once fermentation ends, the temperature is brought to 10°c. And will remain in these conditions until november, with systematic closed replacements to activate the fe atures of the noble dregs. After a meticulous decanting, it is bottled without filtration.
WINE PROJECT:
With this wine, i wanted to highlight the great features of the grechetto, a non-aromatic grape variety but interesting under the mineral and structu ral perspectives. For this reason we have prolonged fermentation in order to maintain its aromatic heritage. Above all, we left the wine on its lees for over a year in order to extract the mineral taste and richness in flavour which are the characteristics of this grechetto.
Organoleptic features: straw yellow colour, rich in scents that range from floral and herbal notes to those of ripe fruit. In the mouth, pleasant scents of citrus fruits, sage, rosemary and fresh herbs.
Structural features: remarkable mineral features and richness in tatste
Ageing resistance: 5 YEARS Bottle content: 0.75 litres
