“POGGIO FERLINA”
TREBBIANO ROMAGNA DOC

VINTAGE: 2020

ORGANIC WINE

TECHNICAL FEATURES:

  • Wine type: Trebbiano romagnolo
  • Grapes: Trebbiano 85%, Chardonnay 15%
  • Area of Origin: Bertinoro
  • Vineyards: Cellaimo / Massa
  • Produced bottles: 35.000
  • Vine-grown-surface: 4.20 ha
  • Exposure: north-west and south-east
  • Soil: Clayey, with a higher percentage of sand in Massa
  • Oenologist: Emanuele Casadei
  • Planting density: 2800/3500 plants per ha
  • Training system: Guyot (Upside down)
  • Production per ha: 9000 kg grapes – 6300 l wine
  • Colour: straw yellow with greenish nuances
  • Bouquet: Floral and fruity with light balsamic scents and white pulp fruits
  • Taste: Dry, with vigour and structure, elegant
  • Food match: Fish based hors d’oevre, fried fish from the Adriatic sea, frogs and fish soup

ANALYTICAL FEATURES

  • Alcohol strength: 13.00 % vol
  • Residual sugars: <0.5 g/l
  • Volatil acidity: 0.19 g/l
  • Total acidity: 5.90 g/l
  • Net dry extract: 19.8 g/l
  • Sulphurous: 60 mg /l
  • Free sulphurous: 25 mg /l

WINE MAKING

After harvesting by hand, the grapes are destemmed, crushed and pressed with a vacuum press using nitrogen to prevent oxidation. The pure must is decanted in stainless steel vats where fermentation starts with the help of selected yeasts at a temperature of 19 ° C. At the end of fermentation, the wine rests for 4-5 months in tanks and refines in the bottle.

2020 VINTAGE FEATURES

The Trebbiano grapes harvested in the Massa e Cellaimo estates were crunchy and juicy, picked up earlier than usual, but complying an optimal analytical framework. This harvest will give its best after some fining, expressing the main features of Bertinoro’s terroir: salinity, minerality, full palate.

CELLI BRUT NATURE