Mormaj Trebbiano Anfora 2021
🍾 Trebbiano Anfora
🛁 Harvested by hand, the grapes macerate for a week in amphora, where they ferment spontaneously with indigenous yeasts, here they are also refined for at least 9 months, then bottled
👃🏻 Pot pourri of white flowers, jammy fruit and candied citrus fruits, iodised and mineral notes with hints of wild herbs and honey
👅 Fresh, lean and clean, with precise tannin and a long finish
👍🏻 Serving temperature 10°-12°.
💕 Roast pork with apples
😍 The evolution of Mormaj's Trebbiano
*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.
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Tocco di Casauria (Pe)
Mormaj was born in 2015 in the heart of Abruzzo, between the MORrone and MAJella mountains.
It comes to life from the idea of two entrepreneurs, Andrea and Francesco, far apart in residence (the former is from Monza, the latter from Tocco di Casauria) but united in their conception of wine.
The farm covers 5 hectares where Montepulciano, Trebbiano and Pecorino grapes are grown.
The approach in the vineyard as well as in the cellar is absolutely natural, sulphur and copper interventions are limited to the minimum necessary. Fermentation takes place spontaneously using native yeasts.
The amount of total So2 in wines is less than 50 mg/litre.
Steel vats and cement tanks are used for vinification, and there's a surprise coming!!!