Bianco Damigiana 2022 - Rabasco

Bianco Damigiana - Rabasco

The Bianco Damigiana is produced with Trebbiano d'Abruzzo grapes coming from the vineyard "La Salita" located in Loreto Aprutino and managed according to the ancient agricultural tradition by refusing any kind of chemical on the ground and on plants. The Trebbiano grapes are fermented with the skins in open vats for 4 days with frequent "breaks" manuals hat, with its yeasts and without temperature control. The wine ages in carboys of 54 liters for the winter undergoing two rackings in the waning moon. It is bottled in the traditional way in early March to allow the malolactic fermentation in the bottle in order to imprison in the glass all the hallmarks of the territory. Bianco Damigiana has golden color, the nose stand out fruity aromas and yellow flowers. The taste is fresh, fruity, enveloping with a good ending.

Service

We taste it at a temperature of 8/10 ° in tulip glass. The White Carboy has to be drunk immediately.

Pairing

Wine that goes well with pasta and fish, try a 'baby octopus salad and green beans.

Cellar: Rabasco

Farm family run artisan whose result is exclusively the result of land, vine and man's work, inspired by what has always been the local winemaking tradition. Iole Rabasco cultivates about 10 hectares of vines, arranged in numerous land and whose main composition is characterized by clay. Plots placed in major proportion in the municipality of Loreto Aprutino and the remainder in the municipality of Pianella, home to the winery, resulting in considerable and identification of a series of well defined microclimates, each with its own specificity, which Iole decided to make wine and bottle separately. Expressions of "terroir" in all respects, with fluid act to translate the character of exhibitions and various slopes: climate influences from the Gran Sasso, crops surrounded by well Majella and rows that look towards the sea. All through the interpretation of grapes consisting of 65% Montepulciano d'Abruzzo and the remainder surface to Trebbiano d'Abruzzo. In the vineyard it if necessary using copper and sulfur and during vinification fermentations are spontaneous, also there is no addition of sulfur. The result is the construction of thirteen types of wine - evidently produced in limited quantities - which take their name from the individual plots. A journey to savor and read carefully.