Grapes: Trebbiano, Ansonica
Training system: spurred cordon
Vine density: 4000 plants / hectare
Type of soil: sandy and rich of silt
Altitude: variable from 100 to 300 metres a.s.l.
Age of the vines: 5-7 years
Harvesting time: mid September
Fermentation: from Trebbiano and Ansonica grapes and smaller quantities of Vermentino and Malvasia. Harvest and preservation of the grapes with carbonic snow. Low temperature pressing in inert atmosphere; fermentation of the prime must at controlled temperature; free-run must fermentation at controlled temperature (max 16°C). No malolactic fermentation.
Maturation: in stainless steel tanks for three months with the lees.
Bottling: starting from January of the following year.
Ageing potential: Scantianum Trebbiano is best drank young, within 2 years from its harvest.
Description: straw yellow with green highlights. On the nose it bestows intense and pleasant scents of white flowers (elderberry, wysteria) and fruit (pear, apples) and aromatic herbs. On the palate the pleasant fruitiness is made livelier by a pleasant and strong fresh note, enhanced by a good minerality. Dry, medium bodied, finishing with almond notes.
Food pairings: very versatile, from starters to first courses with fish or vegetables, to white meat and fish main courses.
Service temperature: 10-12°C
Ideal glass: medium-sized, tulip shaped glasses.