Colli Aprutini Bianco

April 2022 Birth Year

Region: Abruzzo, Italy

Grape: Trebbiano d'Abruzzo, Pecorino, Passerina

Category: Orange

A bottle that has everything you want in an orange wine

Hints of dried apricot and black tea. A mellow fruit flavor with a slightly bitter aftertaste that is easy to enjoy without having to think too hard.
A perfect medium body, neither too light nor too heavy.
It tastes better if it's not too chilled.

[Producer information]

Founded in 2003, Rasic is a small family-run winery located in Controguerra, Teramo province, Abruzzo, with just 3 hectares of vineyards.
The two brothers, Emanuele and Piero, are the owners of the family, and they work in the fields and make the wine themselves. Their fields are located 10km from the Adriatic Sea, at an altitude of about 230m, and they say that the wind from the sea reaches the mountains, making the area rich in nature.

The grape cultivation method is Cordone Speronato.
The soil is mainly clayey with a little limestone mixed in. This is a field that tends to produce grapes with a strong body. At first, Rasic outsourced winemaking to an enologo, who used selected yeast and added a lot of So2. Emanuele had no particular complaints about the wines made by the enologo, and he himself had no knowledge of winemaking. However, one day, a Belgian guest told him that drinking Rasic's wine gave him a headache. He consulted the enologo about this, but the enologo would not listen, and he began to distrust him. Emanuele felt that he needed to understand wine better, so he went to wine events held around the country with his brother Piero to study.

At that time, he encountered a wine from a certain producer in Parma and was impressed by its natural taste. When he consulted the producer about their wine, the producer pointed out the amount of SO2. After receiving advice from a natural wine maker for the first time, Emanuele decided to terminate his contract with the enologo and start brewing himself. After this incident, Emanuele started to study oenology desperately. He learned oenology from a producer in Parma, actively participated in seminars by other natural wine makers, and in 2012 began fermenting with natural yeast and making wine with reduced SO2 addition. Regarding cultivation, he knocked on the door of a producer in Piedmont and learned about the use of natural green manure (grape branches dropped by pruning). Currently, he only uses a minimum amount of copper and sulfur to prevent powdery mildew.

The vines are 12 years old, and the grapes are Cordonesperonato and Guyot. Clay soil. Harvested in September. Fermented with natural yeast in stainless steel tanks, and fermented with three varieties. Maceration for four days. Aged in stainless steel for about 10 months, then bottled unfiltered. Almost no SO2 added. The producer recommends stirring the sediment at the bottom of the bottle before opening. A maceration type Abruzzo Bianco that can be enjoyed casually.