Piana Grande
In 14th-century central Italy, during a period of bloody power struggles, the vineyards owned by the local powerful family of the Montemarte, counts of Corbara and supporters of the Pope, were set on fire at the hands of the opposing Ghibelline faction from Perugia. The place where the incident happened was called – indeed, Piana Grande. Giving this name to our Orvieto Classico Superiore was an act of recognition to the tradition of vine cultivation in this area, so thickly interwoven with local history.
As per DOC regulations, this is a blend of several indigenous grapes, with the quintessentially local Grechetto as the most prominent.
The vineyard is carefully monitored throughout each phenological stage, with an eye to achieving a limited, high-quality production.
Of key importance is the moment of harvest, rigorously planned to take place only when all grape varieties in the vineyard have reached perfect ripeness.
Production areaHilly slopes at 340 m above sea level, with south/southwesterly exposure.
Name of the vineyardTerzano
Grape varietyAs per DOC regulations, this is a blend of several indigenous grapes – most notably the quintessentially local Grechetto and Trebbiano (Procanico) grapes.
Type of soil The soil was part of the seabed in the Pliocene era and is thus chiefly composed of sand, fossils, and seashells.
Training SystemSpurred cordon with 8/10 buds.
Yield per hectareMax 7000 kg.
HarvestEarly to mid-September.
Vinification After the harvest, the grapes are brought to our wine cellar and placed in stainless steel vats, where they vinify at a controlled temperature of 15°-18°C.
Ageing and maturationThe alcoholic fermentation lasts for about 20-25 days, whereafter the wine is kept on lees for two months, to develop flavour and structure thanks to the lysis of the yeast. The wine is then transferred into the bottles, where it ages at least two months before it is ready for release.
ColourLuminous straw yellow.
NoseFresh scent of flowers and fruits.
TasteFragrant, delicate, and aromatic, of balanced acidy.
Food pairing Quiche, fried bites, delicate first courses, fresh cheese, white meat.
