White Wine

Zavatti Selezione Malvasia IGT (Terre Aquilane)

Zavatti Selezione

Zavatti Selezione

Type: White

Alcohol: 13%

Grape Variety: 100% Malvasia di Candia

Sensory Profile: Appearing a pale straw-yellow, it offers up appealing, refined impressions of fruit and spring blossoms. It is elegant and full-flavoured in the mouth, and exhibits a finely-measured structure, supported by a lively vein of crisp acidity.

Food Pairing: It is ideal paired with antipasti, fish dishes and sushi, vegetable soups, and lighter meats.

Vinification: Gentle pressing of the clusters, cryomaceration on the skins to extract fruit aromas and varietal characteristics of the Malvasia grape, followed by static cold-settling of the must (at about 10°C), then controlled-temperature fermentation at 16–18°C and maturation in stainless steel.

Vineyard: The Vitare hill (300 metres’ elevation) in the commune of Vittorito.

Soil Profile: Medium-textured.

Training System: Vertical trellised to spurred cordon.

Vineyard Yield: 130-140 q/ha.

Harvest Period: End of September – first ten days of October.

Serving Temperature: 10-12°C (50/54 F).

Zavatti Collezione Pecorino IGT (Terre Chieti) 

Zavatti Collezione

Type: White

Grape Variety: 100% Pecorino

Sensory Profile: A rich straw yellow with greenish highlights. The bouquet is delicately floral, with accompanying notes of citrus and tropical fruit. A generous-sized palate offers rich, full flavours that are vibrant and crisp, and the long finish displays the classic note of almond.

Food Pairing: It is ideal paired with antipasti, fish dishes and sushi, vegetable soups, and lighter meats.

Vinification: Gentle pressing of the clusters, cryomaceration on the skins to extract fruit aromas and varietal characteristics of the Pecorino grape, followed by static cold-settling of the must, then controlled-temperature fermentation and maturation in stainless steel.

Vineyard: Vineyards (at 340 metres’ elevation) in the villages of Foceto and Cappelli, in the commune of Vittorito.

Soil Profile: Medium-textured.

Training System: Vertical trellised to spurred cordon and Guyot.

Vineyard Yield: 130-140 q/ha.

Harvest Period: End of September – first ten days of October.

Serving Temperature: 10-12°C (50/54 F).

Zavatti Superiore Trebbiano d’Abruzzo DOC (Superiore) 

Zavatti Superiore

TypeWhite

Alcohol:14%

Grape Variety90% Trebbiano d’Abruzzo, 10% Malvasia

Sensory ProfileA deep straw-yellow, this wine offers delicate hints of acacia, citrus, and spice. The full-bodied palate exhibits fine structure, complemented by complexity from the oak, and the lees.

Food Pairing:  This is wine that marries beautifully with fish dishes and seafood, particularly shellfish, and with fresh cheeses.

Vinification:  Gentle pressing of the clusters, cryomaceration on the skins to extract fruit aromas and varietal characteristics of the Trebbiano and Malvasia grapes, followed by static cold-settling of the must (ca. 10°C), then controlled-temperature fermentation of the must in small French oak barrels at a controlled temperature of 16–18 °C. The wine matures on the fine lees, with periodic bâttonage, for four months, then in steel for an additional three months.

VineyardCerano Estate (340 metres’ elevation), in Valle Peligna, Vittorito.

Soil Profile:  Medium-textured, tending to clay.

Training SystemVertical trellised, spurred cordon.

Vineyard Yield100-110 q/ha.

Harvest Period:Hand-harvested at the end of September – beginning of October.

Cellarability: It is best enjoyed within two years.

Serving Temperature:12-14°C (54/57 F).