HISTORY AND TRADITION:
The noble Valentini family, of Spanish descendants, has been living in Loreto Aprutino since 1600. Their long-lasting tradition of producing wine, olive oil and wheat traces back to that time and has been passed down from generation to generation.
Today, Francesco Paolo is the heir of this noble family from the Central Italian region of Abruzzo, Pescara province. His love and dedication to wine is total. According to him: “the real job is in the vineyard, I don’t do much in the cellar, I leave wine free to express itself.”
The vine variety cultivated in the vineyard is Trebbiano, which has been existing in this territory for over 1000 years. Francesco Paolo is so meticulous in his craft of winemaking that, if he is not completely satisfied with the end product, he suspends the wine sales for the whole year!
Valentini winery is committed to preserving the natural characteristics of its grapes by making sure that their wine is produced without sulphites or chemical products. Only selected yeasts are used and very strict controls are in place in their cellar to ensure the most natural winemaking process. They use the words of the Greek philosoher Sacrates to describe their philosophy of work: “I observe and let Mother Nature take its course. Everything already exists, you just have to let it emerge.”
The Valentini family uses ancient winemaking traditions with sulfur and copper in the vineyard, and still relies on manual work. The result of this work philosophy is a natural wine which expresses the identity and the flavours of its land at its best. Edoardo Valentini Trebbiano d’Abruzzo, one of the wines that best represents Made in Italy abroad, won the title of Best Wine of Italy in 2012, surpassing other highly renowned Italian wines.
VINE: 100% Trebbiano.
VINEYARD: Central Italy, Abruzzo region – hills of Pescara, Teramo, Chieti and L’Aquila. No higher than 500 meters above sea level, where the climate is characterized by mild temperatures all year round.
VINIFICATION: The manual harvesting in boxes ensures an exclusive selection of the best bunches, then subjected to pressing and destemming process. The grapes are subsequently fermented in capacious steel barrels. The wine is aged in oak barrels for 12 months, where it achieves its ripeness. It can be left to rest in the cellar for over 10 years.
PRODUCTION SYSTEM: Natural, with indigenous yeasts. No sulphites.
CHARACTERISTICS: Straw yellow color with golden hues. The intense and rich aroma has hints of ripe fruit, white chocolate, vanilla and minerals. The taste is full and rich, with a long and clean finish.
PAIRINGS: Eggs, savory pies, grilled fish, shellfish and blue cheeses, mushroom risotto.
ALCOHOL CONTENT: 12,5% Vol.
SERVE AT: 10-12° C. To best appreciate the wine, uncork at least 15-30 minutes before enjoying it.