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Valle Reale, Trebbiano d'Abruzzo

Valle Reale, Trebbiano d'Abruzzo

crushed underfoot, these yeasts are wild

You don’t need to add anything to grapes to make wine – just squash them.  Wild yeasts in the ‘bloom’ on their skins will ferment them for you.  But they start slowly, risking oxidation and spoilage, so most winemakers use cultured yeasts instead.
A more ancient solution, and one used to make this wine, is “pied de cuve”.  Pick a tubful of your best grapes a week or two early and foot-tread them, to create a wild yeast starter batch.
From certified organic vineyards high up in Abruzzo’s National Parks where wolves still roam, this mountain white combines delightful summery scents with unexpected mineral concentration.  It’s the best wine we’ve ever tasted with “Trebbiano” on the label!

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Available at £12.42 per bottle


This crisp, intense and unoaked white is naturally refreshing, so you don’t need to chill it down hard.  If you do you’ll lose the subtleties, so serve it around 10°C. Take the pouch out of the fridge four or five minutes before pouring.
Although very food-friendly, this wine would also make a fine aperitif (perhaps with a handful of salted almonds), especially if we get some Easter sunshine to enjoy it in.  Otherwise, try it with grilled vegetables, sharp cheeses or creamy pasta dishes.  It would be perfect with Spaghetti alla Carbonara.

about this wine

AppellationTrebbiano d'Abruzzo DOC
Trebbiano Abruzzese
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