![](https://vinopolis.mx/wp-content/uploads/2023/10/Trebbiano-Abruz-Ris-Marina-Cvetic.png)
Trebbiano Abruz Ris “Marina Cvetic” 2021
![Sustentable](https://vinopolis.mx/wp-content/uploads/2024/02/iconosustentable.png)
Information
- To nothing: 2021
- Country: Italy
- Region: Abruzzo
- Grape variety: Trebbiano d'Abruzzo
- Floor:
- Vineyard size: 40 Has
- Plant density per hectare: 8000
- Vinification and aging: Cryomaceration in pressing for 12 hours and fermentation in French oak barrique. It ages on its lees for the whole period with frequent batonnage, followed by aging in bottle.
$2,110.00
![](https://vinopolis.mx/wp-content/uploads/2023/12/masciarelli-_R-300x212.jpg)
The Abruzzo region has various designations of controlled origin (DOC) and designations of controlled and guaranteed origin (DOCG). Montepulciano d'Abruzzo is one of the best-known appellations and represents an outstanding red grape variety from the region.
![](https://vinopolis.mx/wp-content/uploads/2023/12/ABRUZZO-300x300.png)
![](https://vinopolis.mx/wp-content/uploads/2023/12/Sin-titulo-1-300x300.png)
1981
Foundation year
-
Hectares of vineyard
-
Bottles produced
Montepulciano d'Abruzzo, Trebbiano d'Abruzzo, Pecorino, Cabernet Sauvignon and Chardonnay.
cultivated grapes
Conscious and Sustainable
viticulture
![](https://vinopolis.mx/wp-content/uploads/2023/12/icononatural-300x300.png)
What we mean by Conscious and sustainable viticulture
![](https://vinopolis.mx/wp-content/uploads/2023/12/NAT1-300x300.png)
It refrains from the use of chemical pesticides, herbicides and synthetic fertilizers. The use of natural methods such as composting, crop rotation and the application of biodynamic preparations is encouraged to improve soil health.
![](https://vinopolis.mx/wp-content/uploads/2023/12/NAT2-300x300.png)
The aim is to preserve and highlight the natural characteristics of the grape and the place where it is grown. In addition, the use of native grape varieties, adapted to the specific environment, is promoted.
![](https://vinopolis.mx/wp-content/uploads/2023/12/NAT3-300x300.png)
The aim is to intervene as little as possible in the winemaking process. It is preferred to allow fermentation to occur naturally, without adding commercial yeasts.
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