Grechetto
Since its very beginnings, Castello di Corbara has believed in the potential of Grechetto grapes, and thus, over the years, the winery team has experimented with different vinification techniques to maximize the expression of this variety’s unique characteristics. Always in accordance with tradition of course!
The local Grechetto biotype has been reproduced and transplanted in order to preserve its distinctive features.
The grapes for our Grechetto in purity come from a historical vineyard located on a hillside overlooking the Tiber river. The plot is located on the west-facing side of the estate, at about 230 m above sea level. The soil is a combination of loam and clay, rich in pebbles and alluvial sediments.
Production areaHilly slopes at 230 m above sea level, with south, southwesterly exposure.
Name of the vineyardTorricella
Grape varietyGrechetto 100%.
Type of soil Loam/clay, rich in sediments, good porosity.
Training SystemSpurred cordon with 8/10 buds.
Yield per hectareMax 8000 kg.
HarvestMid-September.
Vinification The vinification process takes place in stainless steel vats, in our thermoregulated cellar (15°-18°C). The alcoholic fermentation lasts about one month.
Ageing and maturationOnce vinification is completed, the wine is kept on lees for two months, so it may develop flavour and structure thanks to the lysis of the yeast. After about two months of bottle-ageing, the wine is ready to be enjoyed.
ColourStraw yellow with pale green highlights.
NoseDelicate scent of fruit, especially peach and apricot.
TasteModerately acidic to the palate, of great fragrance. Fine fruity aftertaste.
Food pairing Cured meats, fried bites, savoury pies, delicate first courses, fresh cheese, white meat.
