WSET TASTING NOTE 15.03.2024

APPEARANCE

ClarityIntensity

NOSE

Intensity

Aroma

PALATE

Sweetness

Acidity

Acidity

Tannin

Alcohol

Body

Flavour intensity

Flavour characteristic

Other observations

Finish

CONCLUSION

Assesment for readiness for drinking and potential for ageing:

FORTUNA TREBBIANO D'ABRUZZO DOC

Viticulture

Grape Variety: 85% Trebbiano Abruzzese. 15% Passerina

Caprera vineyard - Trebbiano, mass selection (50%) - UBA-RA TR 27 (50%) - Passerina
Feudo vineyard - Trebbiano Toscano (60% I-CSV-APTR2, 25% S. Lucia 12, 15% Passerina UBA-RA PA 18)

Location: Caprera and Feudo vineyards, Pietranico, Abruzzo, Italy

Appellation: Trebbiano D'Abruzzo DOC

Viticultural Approach: Organic

Altitude: 340m above sea level

Aspect: South facing

Soil:
Feudo - White clay. Good water retention properties, beneficial in dry climates. Nutrient Holding: Clay particles hold a negative charge, attracting and retaining positively charged nutrients (cations) like calcium, potassium, and magnesium. Soil Structure: White clay particles might help bind with organic matter and other soil components, potentially improving soil structure for better aeration and root growth. White colour might be due to absence of iron oxide.
Caprera - Blue marl and clay. Both soil-types have high water retention capacity. Blue marl is low in PH due to sulfide minerals.
Limestone: Increases PH. Provides nutrients rich in calcium and increase uptake of other soluble like phosphorus. In acidic clay soils, adding lime encourages better soil structure with improved air and water movement.

Average Age of Vines: Feudo 3 years, Caprera 9 years

Planting Density: Feudo - 1600 vines/ha, Caprera - 4000 per 0,7 vines/ha

Training System: Caprera - Espalier, Guyot, Feudo - Tendone Pergola

Trellising system: Caprera - VSP, Feudo - Complex

Pruning: Spur-pruned, Removal of green buds, Green harvest,

Pest, Fungi, and Disease Control: Copper, Sulphur, Microorganisms and Zeolite

Vintage report:

Yield per hectare: 8000-9000
6500 bottles

Vinification

Harvest Method: Hand-picked

Harvest Time: First week of October

Free run: Not specified

Direct Press: Yes

Whole bunch pressing: Destemmed - whole berry pressed

Cold Soak: Not specified

Hyper Oxidation: Not specified

Clarification: Not specified

Must adjustment: Not specified

Fermentation: Spontaneous with Pied de Cuve

Skin contact during fermentation: No

Fermentation temperature: Not specified

Fermentation vessel: Steel tanks and concrete

Malolactic conversation: Not specified

Maturation: Steel tanks and concrete

Lees aging: Not specified

Blending: 85% Trebbiano blended with 15 % passerina post fermentation

Post fermentation clarification: Not specified

Fining and filtration: Unfined, unfiltered

Stabilisation: None

Technical specifications

Alcohol: 13,20%

Free SO2: 31 mg/l

Residual sugar: 0.47 g/L

Un-fermentable Carbohydrates: 19,6 g/l

Total Acidity: 6,09 g/l

Volatile Acidity: 0,93 g/l

PH: 3,36

Pressure: Not specified

Packaging

Type of material: 6 bottles, Cardboard box

Volume size: 750ml

Weight: 1225g

Bottle Information: Not specified

Cork information: Not specified