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Historical notes Territory

Trebbiano d'Abruzzo "Ancilla" DOC Ciavolich

  • Region: Abruzzo
  • Type: Still White Wine
  • Proof: 12,5/13%
  • Wine Variety: Trebbiano d'Abruzzo 100%
  • Place of production, aging, service temperature: Obtained from the vine variates located in the hills of Pescara in particular in the area of Loreto Aprutino. Maturation in stainless steel for 6 months. Service temperature: 8-10 degrees.
  • Uniqueness: It is a vine variety of the Trebbiani family, typical and unique in Abruzzo. Normally it is a delicate wine especially in perfumes and not particularly acid.
€ 10.90
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The "De Naturalis Historia Vinorum" of Andrea Bacci, in this book he talk about Trebbiano
Historical notes

       The vine
       that changes
       to the

Trebbiano d'Abruzzo belongs to the Trebbiani family (Trebbiano technical file). About Trebbiano d 'Abruzzo we can therefore say, according to the nature of all Trebbiani, that with the passage of time has assumed unique characteristics compared to other Trebbiani, especially for the characteristics of the terrain, the climate and the exposure, that make it an autochthonous and unique wine from Abruzzo.  It has various synonyms such as Trebbiano Campolese (slightly larger berry), Trebbiano Abruzzese, Sbagagnina, Sbagarina, Svagadia etc. For all these difficulties to define its own uniqueness, especially with Trebbiano Toscano and Romagnolo, it was registered in the National Register of Vine varieties only in 1994.

Native stories

The wise sommelier 

In Rome we dine in a famous starred restaurant founded by an extremely eclectic chef. Born in Calabria, he had important experiences in great Italian, French and Oriental restaurants. Today, its cuisine isn't a fusion, but completely Italian, enriched and influenced by French and oriental experiences. As in the old Rome,where all the traditions of the imperial provinces were harmonized (hence the decision to open the local in Rome, as well as for the unique beauty of the city). Among his proposals the incredible selections of extremely delicate raw fish in which you can hear the sea, and the different hints just mentioned of the various fish used. With the wise indication of the sommelier we choose a bottle of Trebbiano d'Abruzzo that, with its olfactory intensity just mentioned and the slight acidity, allow us a perfect match: the delicate taste of fish and those of wine that never overhang, but they are balanced in a sublime way.

The Territory

In Abruzzo

The Trebbiano is cultivated throughout Abruzzo, but only 20% of it is called Trebbiano d'Abruzzo. An alternative use of Trebbiano grapes.

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