Inalto Bianco CRU – Vini d’Altura di Adolfo De Cecco 2017
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INALTO in Bianco immediately makes its personality clear: fresh, refined, and savoury. A surprise for those who expect a simple Trebbiano. This is a very fine white wine, made to age and cellar, as well as to enjoy!
A burnished gold colour
We would suggest not over-chilling this wine and decanting before serving to open up the aromas.
Floral notes on the nose with hints of almond blossom and some herbal notes opening-up to peach and hints of grapefruit.
This wine has some richness on the palate with peach and grapefruit as per the nose and salty mineral notes, balanced acidity and that typical slight bitter almond & citrus twist on the finish. Fleshy and rounded.
Quite reminiscent of a very good Chablis once it opens up
This is an elegant food wine that will work with a lot of fish, chicken, pork and pasta dishes.
Single Vineyard, harvested by hand. Here, the altitude of the winery located in Ofena and micro-climate give this wine elegance, freshness and structure.
Food Pairing: Pasta mixed with corn cut fresh from the cob and potatoes, Risotto, scampi e centerba (prawn risotto cooked in Centerba –a regional digestif from Abruzzo).
Serving Temperature: 8/10º C (46/50º F).
Alcohol: 12.5 % vol.
No doubt you will have heard of and seen the globally famous Italian pasta brand called ‘De Cecco’ which has been family owned since 1886. After becoming a sommelier, Adolfo De Cecco started a project to create a world-class Montepulciano d’Abruzzo wine. .He pitched the concept to Thomas Duroux, winemaker and general manager of Chateau Palmer – a famous Margaux Third Growth vineyard in Bordeaux. Duroux was immediately intrigued by the project, so much so that he came to Abruzzo immediately. After touring the entire region, De Cecco and Duroux arrived in Ofena, in the province of Aquila, an area almost 500 metres above sea level. This, they decided, was the perfect location to focus on a wine that could be refined and elegant.
When they found the perfect vineyards, INALTO was born, where the micro-climate softens the tannins and gives the wine elegance, freshness and structure.
Inalto uses no chemical fertilisers, pesticides or herbicides in anticipation of a conversion to organic farming.
No animal products are used in the wine making process (e.g. animal gelatin or egg albumen for filtration) therefore while suitable for vegetarian and vegan customers, the wine is not certified as Vegan.
Name and vintage
INALTO BIANCO 2017
Grape varieties: 85% Trebbiano Abruzzese, 15% Pecorino
Vineyard location: Municipality of Ofena (L’Aquila-Abruzzo)
Town: Piè della Grotta, map sheet 32
Composition: clayey-calcareous soil, with a soil rich in skeleton and marine sediments as well as good organic properties.
Altitude: 400 + metres above sea level
Vineyard characteristics – CRU Vineyard
Vineyard area for Trebbiano Abruzzese: 1,9 hecatres
Vineyard area for Pecorino: 1,5 Hectares
Agriculture practised: conventional with particular attention to environmental protection, without the use of herbicides or insecticides in anticipation of a complete conversion
Harvest: Pecorino first week of September, Trebbiano second week of September, harvest is by hand into small boxes.
Vinification: Crushing and destemming followed by fermentation in steel with periodic resuspension – maceration on the skins for 26 days at controlled
temperature (28º). Malolactic fermentation in 500 L, third-run French oak tonneaux.
Aging: Maturation on the lees for 4 months with weekly resuspension. The Trebbiano Abruzzese and Pecorino are then combined and matured a further
2 months on lees in steel, then held in bottle 4 months before release.
Production: 4,600 750 ml bottles
Babo Scale: 19
Alcohol content: 12,5 % vol
Total acidity: 6.5
Reducing sugars: less than 1
Volatile acidity: 0,23
Sulphites: under 100
Bottles produced in 2017 vintage: 4600 Bottles
Technical management: Mauro Monicchi