Characteristics Montefalco Bianco is made mainly with Trebbiano Spoletino and Grechetto grapes. The vineyards, planted in hilly terrain rich with clay, are trained with the Guyot method. The mature grapes are selected and harvested by hand.
Upon arrival at the winery, the grapes are destemmed and the must remains in contact with the skins at a very low temperature for about 12 hours, so as to extract the multiple aromas present in the peel. The must is then separated from the skins and left to ferment at a controlled temperature. At the end of the alcoholic fermentation, the wine remains in contact with its own fine lees until bottling.
Food pairings This is a wine to be drunk throughout your meal exalting Umbrian traditional cuisine in particular and going well with medium cured meats, white meats and fresh cheeses.
Serving temperature: 10-12°C
Recommended glass: Tulip glass