The grapes are harvested early in the season. During the vinification process, vacuum pressing is used to extract the flower must, followed by cold clarification of the must and fermentation of only the clear fraction at low temperatures.

Vinification:

After vinification, the wine is aged in steel tanks and subsequently refined in the bottle. This process helps develop the wine’s organoleptic characteristics.

The Tralcetto Trebbiano Zaccagnini has a medium-intensity straw yellow color. On the nose, it offers an intense and fragrant bouquet centered mainly on white-fleshed fruits, with hints of citrus and dried fruits. On the palate, it presents a refreshing and savory profile with the return of the citrus aromas perceived on the nose.

This wine is best consumed within the year following the harvest, but if stored properly, it can pleasantly express itself even in its second year of life.
The Bianco di Ciccio Tralcetto Trebbiano Zaccagnini is a highly gastronomic wine, making it a versatile pairing for appetizers and first courses featuring vegetables and fish, prepared in various personal or regional styles.

For optimal storage, keep this wine in a cool and dry place. During transportation, maintain it at room temperature.

The alcohol content of the Bianco di Ciccio Tralcetto Trebbiano Zaccagnini is 12% vol, and it is recommended to serve it at a temperature of 8-10°C. With its unique characteristics and its connection to the Abruzzo region, this wine is an excellent choice for white wine enthusiasts.