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 harvested grapes are immediately taken to the cellar. After soft crushing the must clarified by settling at a low temperature ferments at a controlled temperature (15–17°C) with the addition of cultured yeasts. The wine matures in stainless steel vats.
SENSORY PROFILE: Straw-yellow colour. A subtle nose with fresh, fragrant hawthorn blossom and hints of musk and almonds. The tangy, rounded, smooth yet lively flavour closes on clear-cut,
pleasing notes of white peaches.
RECOMMENDED CELLARING: 2 years in bottle laid down horizontally, in a dark and cool place.
FOOD PAIRING: Starters, fish, shellfish, eggs, fresh cheeses.
ALLERGENS: Contains sulphites.
ALCOHOL: 12.5% vol*
(* Depending on the year, the analytical values may vary slightly)