Trebbiano del Rubicone IGT

PRODUCTION DISTRICT: Province of Ravenna.

ALTITUDE: 200–300 metres above sea level.

TYPE OF SOIL: Hill and foothill districts with well-aspected clayey limestone soils.

TRAINING SYSTEM: Guyot and Casarsa.

HARVEST: From the end of September to mid October.

WINEMAKING METHOD: Grapes are fermented off the skins in steel tanks with added cultured yeasts, at controlled temperature (16–18 °C).

SENSORY PROFILE: Bright straw yellow colour, heady, pleasing fragrance, delicately floral, with subtle fruit; the palate is fresh, full, dry and balanced.

RECOMMENDED CELLARING: 1 year in bottle, laid down in a cool, dark place.

FOOD PAIRING: Excellent as an aperitif, and with light appetizers and starters; a superb partner for fish, and Romagna soups and broths.