GIOLE

Trebbiano – Umbria IGT – BIO

“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.

BLEND: Trebbiano

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) and double guyot.

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. Organic certificated.

HARVEST: From lOth to 20th September, in small containers with selection of the grapes.

YIELD: Grape 80q/ha. Wine 70%

WINEMAKING: Destemming . Contact with skins for 2 days. Soft pressing . Fermentation, about 25 days, in tainless steel tanks, frequent stirring.

FINISHING:  12 months in stainless steel tanks, frequent batonnage.