Terra dei Preti 2023 - Collecapretta

Terra dei Preti - Collecatretta

White wine made from a selection of grapes from old vines Trebbiano Spoleto, fermented with maceration on the skins for more than ten days, as in the ancient traditional practice ... "seethed". The work in the vineyard and in the cellar is inspired by principles of absolute naturalness and to the influences of the lunar cycles. Do not use artificial yeasts and do not add sulfur in bottling. The wine rests in a concrete container vitrified before being bottled. A white vinified as a red with a long maceration. The golden green color already declares the originality of his character that recalls with great energy aspects of Mediterranean fine and wild at the same time. And 'the wine that best aligns with the historical roots of the place and witness the vocation of the grape to prolonged fermentation where the thick skin of the grape is able to give all the aromas resulting from perfect ripening.

Service

We taste the earth of the Priests at a temperature of 10/12 ° in tulip glasses. The Land of Priests is to be drunk immediately, but expresses the best of themselves in a few years.

Pairing

Wine that goes well with pasta and fish but also with pasta dishes with light sauces, to try the fish soup.

Cellar: Collecapretta

Small company of great value and exemplary model of wine craftsmanship, managed by Vittorio Mattioli with the invaluable help of his wife Anna and daughter Annalisa. Less than five hectares of vines, arranged in various land and situated on a hill at an altitude between 400 and 550 meters above sea level, with good ventilation and composition of predominantly clay soils, interspersed with areas particularly rocky. Collecapretta is authentic reproduction of the territory, through the interpretation and enhancement of local grapes, such as Trebbiano Spoleto with logs up to 60 years and other varieties rooted in the land for over 40 years. In the vineyard are not used herbicides, pesticides and herbicides are not carried out, while during vinification are practiced spontaneous fermentation, do not control temperatures and there is no addition of sulfur. strictly carried bottling by hand, paying attention as well to the lunar cycles, for a wide range of labels from limited production, absolutely.