La Palmetta
Grechetto i.g.t. Umbria
Soil: Clay/silt, whit a good skeletal structure, high in organic substance, and a good nitrogen-carbon ratio. Higher in active limestone, which makes it ideal for the quality of the wines.
Cultivation of the vineyard: The vines are cultivated using biodynamic techniques. Only copper, sulphur and biodynamic preparations are used as defence against disease. We work to increase the humus through green manure and biodynamic soil preparations. No synthetic chemical products are used.
Harvest:
By hand, from the first half of October.
Grape varieties: Grechetto, the Orvieto clone, 100%.
Vinification: The grapes are harvested by hand from the first light of day until 11:00 p.m. They are destemmed and pressed, and only the first-pressing must be used. The low temperature of the must allows an initial static decanting with separation of the first sediment, then movement is activated with cadenced oxygenation. At the end of fermentation, racking and oxygenation allow the wine to clarify naturally and prevent reduction. Matured for about three months on the lees, the wine is then bottled without filtration or the addition of sulphur dioxide.
Bottle ageing: 3 months. Marketed in 75cL bottles.
Tasting:
Straw yellow with greenish reflections, significant consistency. A fine and delicate bouquet, of rare elegance, pleasant fruity and floral notes. The taste denotes structure and great freshness. The finish is caressing and sumptuous with a wealth of aromas and splendid varietal nuances.
Pairings suggestion:
It goes very well with first courses with white truffle, with porcini mushrooms, sautéed white meats, soufflés, savoury pies with country herbs.
Serving temperature: 10° - 12°C.
Serving temperature: 10° - 12°C.
Vintages available: 2018, 2019, 2020, 2021, 2022
Bottling data reported on the label, year 2022:
Total sulphur dioxide: 27 mg/L
Volatile acidity: 0.49 g/L
Total acidity: 5.53 g/L
Sugars: < 1gr/L
pH: 3,2
Alcohol content: 11,5 %
Total sulphur dioxide: 27 mg/L
Volatile acidity: 0.49 g/L
Total acidity: 5.53 g/L
Sugars: < 1gr/L
pH: 3,2
Alcohol content: 11,5 %
