Vineyards have been cultivated in Umbria, “the green heart of Italy” and a crossroads between the north and the south, between the Adriatic and Tyrrhenian Seas, since Etruscan times. When we speak of Orvieto, we think of a beautiful walled city built on a tuffstone mound by the Etruscans, and known in the Roman era as Urbs Vetus (old city) – but also of the prized white Umbrian wine of which Bigi has been a leading producer for many years.
VARIETIES: Trebbiano Toscano (Procanico); Grechetto; Verdello; Malvasia Toscana; Drupeggio
PRODUCTION DISTRICT: The classic and oldest DOC zone surrounding Orvieto, in the province of Terni.
ALTITUDE: 300 metres above sea level.
TYPE OF SOIL: Lean soil, favourably aspected.
TRAINING SYSTEM: Spurred cordon and Guyot.
HARVEST: Early October.
WINEMAKING METHOD: The perfectly ripe grapes are fermented off the skins with soft crushing. The free-run juice clarified by low temperature settling ferments at a controlled temperature (15–17°C) with cultured yeasts. Fermentation is halted when a good sugar residue is still present. The wine matures in stainless steel vats.
SENSORY PROFILE: Clear, bright golden yellow colour. Prominent aromas of wildflowers, honey and musk with hints of bitter almonds. Velvety yet fresh and lively on the palate, with a suave ripe fruit finish.
ABV AND RESIDUAL SUGAR: 12.00%, 24 g/l.
RECOMMENDED CELLARING: 2 years in bottle laid down horizontally, in a dark and cool place.
FOOD PAIRING: Sweet biscuits, fruit tarts, non-acidic fruit (strawberries, peaches, pears), as well as shellfish and fish in sauce, strong cheeses.