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Code: 02 IT WH 55 JM 03
Jasci & Marchesani

Trebbiano d’Abruzzo, 2025

490 000 ₫
Prices are VAT inclusive
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Delivery: Ho Chi Minh City 35 000 ₫, free from 2 bottles · other cities 75 000 ₫, free from 6 bottles · pickup free

Organic Trebbiano from Abruzzo. Dry and fresh, with delicate apple and floral notes, balanced acidity and a clean finish.

Region:
Abruzzo
Producer:
Volume:
750 ml
Vintage:
2025
Alcohol:
12%
Ageing potential:
Best enjoyed young.
Appellation
Appellation:
Trebbiano d’Abruzzo DOC
Quality category:
DOC
Maturation vessel:
Stainless steel
Serving temperature:
The serving temperature is extremely important and crucial to unlocking the full flavour and aromas of a wine. It is important to remember that each wine has an ideal serving temperature and one temperature is not suitable for all.
8 - 10°C
Light
Full
Smooth
Tannic
Dry
Sweet
Soft
Acidic
Gentle
Fizzy
Seafood
Fish
Pasta
Soft cheese
Shrimp and prawns
Italian cuisine
Tapas and canapés

About this wine

Wine Style:

Dry, still white; light to medium-bodied, fresh and balanced

Tasting Notes:

Appearance:
⤍ Straw yellow.
Nose:
⤍ Delicate; green and yellow apple, light floral notes.
Palate:
⤍ Dry, fresh and balanced, with light fruit and good acidity.
Finish:
⤍ Clean, medium, lightly mineral.

Sommelier's advice:

∙ Seafood starters, grilled fish, seafood pasta, light pasta, fresh cheese
∙ Avoid: Heavy red meat, rich braised dishes, very spicy food, sweet desserts

Vineyards:

Monteodorisio, 200 m altitude, south-east exposure, spurred-cordon training.

Maturation:

About 6 months in stainless steel and bottle.

Winemaking process:

Organic Trebbiano from the Vasto area is vinified without skin contact and fermented at a controlled 16°C to keep it fresh and light. The estate's whites come from the Sinello valley, where vineyards date back to 1953. Jasci & Marchesani has farmed organically since 1960, with certification in 1978.

Interesting notes:

Jasci & Marchesani has produced organically since 1960 and received official organic certification in 1978.

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