Production District:
Orvieto area.
Altitude:
100-400 metres above sea level.
Type of Soil:
Hillside locations, clayey siliceous stony soil.
Training System:
Traditional Guyot.
Harvest:
The grapes are harvested in October.
Winemaking Method:
The ripe grapes are very softly crushed, followed by natural removal from the lees at low temperatures (6–8°C) and fermentation of the free-run juice with cultured yeasts at a controlled temperature (14–16°C). The new wine is aged in stainless steel vats until March.
Grape Variety:
This wine is made exclusively from Grechetto grapes, typical of Umbria and commonly used in Orvieto DOC blends. Bigi began making monovarietal Grechetto in 1993 with particularly interesting results.
Recommended Cellaring:
2 years in bottle laid down horizontally, in a dark and cool place.
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