Trebbiano is a grape variety family consisting of around 15 different members. It is generally ridiculed and dismissed in terms of quality. This is sometimes justified, but anyone who believes that only mediocre wines can be found in the sea of varieties and styles is very much mistaken.
The two most impressive Trebbiano varieties are Trebbiano Modenese and Trebbiano di Spagna, which are normally used for the production of balsamic vinegar. However, those who, like Max Brondolo from Sottoilnoce, do not have their vineyards on the plain, but on less fertile slopes, would do well to turn them into wines.
Max vinifies the two into a Rifermentato, a frizzante that undergoes secondary fermentation in the bottle and is not disgorged. It is bright, inviting and invigorating, smells of yellow fruit and white flowers, has small but fine bubbles, is lively and yet has body and a straightforward and dynamic finish.
Data sheet
Grape variety: Trebbiano Modenese, Trebbiano di Spagna
Vineyard: Vineyard in Castelvetro di Modena
Harvest: by hand
Fermentation: spontaneous | wild yeasts + natural secondary fermentation in the bottle
Ageing: 9 months in steel tanks and cement, further ageing in the bottle
Filtration: no
SO₂: < 25mg/l
Alcohol content: 13% vol.
Closure: crown cork
Drinking temperature: 8-10 °C
Perfect drinking maturity: from now - 2028
Content and price per litre: 0.75 l/(€31.12/l)
All winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.
