Sunnae Trebbiano d’Abruzzo DOC

Variety of grape

Trebbiano 100%


13,5 % vol

Our goal is to bring in its best form a wine like Trebbiano abused for years and considered as a low level white. Making significant changes in the cultivation of the vines, coming back to low yields per hectare like in the old times, limiting the vigor in the new plants and working with drastic but appropriate thinning, we have managed to significantly improve the level of ripeness of the grapes from this vine, with a small but intense aroma. From the first bottling (vintage 2005) to the present, the wine has undergone a steady and clear evolution, idding more complex varieties like Passerina and Pecorino with a consequent increase in quality.  The grapes, harvested and selected by hand, must be submitted a soft pressing followed by a cold static decantation for about 18 hours. Fermentation conducted from yeast selected is held at a constant temperature of about 18-20° C and lasts at least two weeks. After two close decanting the wine rests in a tank on its lees until the end of January.

Tasting card

  • Grapes: Trebbiano 60%, Passerina 30%, Pecorino 10%
  • White wine, blend of the three native Abruzzo vines.
  • Fermented in steel where it matures for a further 4 months.
  • Very fine aromas of fruits and white flowers with elegant mineral puffs.
  • Fresh and mineral palate.
  • Enjoy it with rustic pizza pie, grilled fish, dishes with summer vegetables.
  • Serve at 6° ÷ 8°C.

Additional information

Wine appellation

Trebbiano d’Abruzzo DOC

Type of wine

White wine, dry

Variety of grape

Trebbiano 100%

First vintage


Production area

Collecorvino, Pescara, Abruzzo

Exposure and Altitude

South – West 250 m a.s.l.

Type of soil

Silt and clay, rich in moraine stone, sometimes calcareous

Production method and planting density

Guyot with 5.000 vines/hectare

Vineyard age

21 years

Yield per hectare

100 q

Epoca e tipologia di Raccolta

End of September; manual picking

Alcoholic fermentation

In stainless steel tanks

Yeast used


Fermentation temperature

16°- 18° C

Maturation process

In stainless steel tanks for 4 months on fine yeasts

Malolactic fermentation



13,5 % vol

Bottling period

In March of the first year following grape harvest