Trebbiano – Umbria IGT
“Gìole” is the name of Andrea Gìole who, in the Historiae Olivetanae of Secundo Lancillotto, donated in 1389 the lands where the farm resides to the Friars Olivetani.
GROUND: Clayey, silty, calcareous with remarkable presence of travertine skeleton. Gentle hill.
VINEYARD: Approximately one hectare 3×1 m planting (planted 2003). Exposure: north-south.
TRIMMING: Spurred cordon (3 gems)
VINEYARD RUNNING: Permanent grassing, management of the under row and suckering controlled by mechanical means only. Defoliation, side-growth removing and
thinning to improve the microclimate and quality of the clusters in order to minimize the use of pesticides. “Agriculture raisonèe”
HARVEST: From lOth to 20th September, in small containers with selection of the grapes.
YIELD: Grape 80q/ha. Wine 70%
WINEMAKING: Destemming and crushing. Soft pressing, about an hour of contact with skins. Fermentation, about 25 days, 16°C in tainless steel tanks, frequent stirring.
FINISHING: 7 months in stainless steel tanks, frequent batonnage.