Description
The vinification of ‘Monachus’ is a process that combines tradition and innovation.
Starting from the manual harvest of the Trebbiano grapes in mid-September, each bunch is carefully selected to guarantee the highest quality.
Direct pressing follows, separating the precious free-run must from the second press, a step that highlights our dedication to purity.
After a static decantation, the must is guided through a fermentation at a controlled temperature of 12-14C, a crucial point that keeps the floral and fruity aromas intact.
Aging on the yeasts in stainless steel tanks for approximately four months is not just a phase of the process, but a transformation, during which ‘Monachus’ acquires its refined structure and complex palate, ready to conquer wine lovers.
‘Monachus’ draws its essence from the deep ties with the territory of Riolo Terme, Ravea.
Planted in 2013, our 2 hectares of Trebbiano vineyards extend across clay soils, inundated with limestone and potassium, located at a strategic altitude of 150-230 metres.
This location, on the picturesque hills of Mazzolano with a western exposure, provides an ideal microclimate, influencing the growth of the vines and the ripening of the grapes.
The soil, representative of the Romagna chalk vein, not only the base on which our vineyards thrive, but the beating heart that infuses ‘Monachus’ with its distinctive character and an aromatic profile that tells the story of its environment, uniting tradition winemaker with love for the Romagna land.
Full name: | Monachus |
Name: | Romagna DOC Trebbiano |
Grape variety: | Trebbiano 100% |
Plant density: | 2500/hectare |
Aua production: | 3000 Bottles |
Alcohol content: | 12.5% VOL |
Visual exam: | Pale straw yellow colour |
Olfactory examination: | Vinous and pleasant aroma with floral hints, herbs and wildflowers |
Taste test: | Savory and dry flavor that releases freshness and fragrance in the mouth |
Service temperature: | 12-14°C |
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