The Atilia Trebbiano d'Abruzzo comes to you from pergola-trained vines in 2 plots that are 3+ and 15+ years of age, planted to sandy clay soils on the rolling hills of Montepulciano. As the name implies, it is from the acclaimed Trebbiano Abruzzese variety of Trebbiano, which is considered the highest quality version of the grape. These are gently pressed, native yeast fermented in stainless steel, with no malolactic fermentation, then allowed to sit on their lees for 2-3 months depending on the vintage. Finally, after a light filtering and cold settling of the lees, the wines are bottled with very little added sulfur (13mg free). This tastes like a Mediterranean beach in summer, with soft lemon curd notes, lovely floral accents on a medium frame ending with a refreshing bright and long finish.