Trebbiano Spoletino Umbria “Arnèto” IGT

Tenuta Bellafonte is located in Umbria, known as Italy’s “green heart” for its verdant countryside, full of rolling hills blanketed in wild vegetation and cultivated agriculture. Owner Peter Heilbron fell in love with the leafy landscape dotted with medieval towns and historic buildings and left his hometown of Milan for this unique terroir. Peter purchased 30 hectares (74 acres) close to Bevagna in the Montefalco DOCG appellation. There are 7 hectares (17 acres) of Sagrantino under vine, from new and old vines, as well as 6 hectares (15 acres) of Trebbiano Spoletino, a local white variety that packs a punch. The sun-drenched tough, stony soil is mixed with the area’s typical marn and arenaceous formations. The remaining hectares include woodlands and 2,500 olive trees. Tenuta Bellafonte’s aim is to blend into the landscape, impacting the environment as little as possible. The estate also uses solar panels and a biomass boiler and even the remains of pruning are used to produce energy. The winery itself rests on a stainless steel and stone structure directly in contact with the rocky soil, enjoying ideal ventilation thanks to underground conduits that transfer outside air and ensure naturally cool temperatures. Hot air exits the winery through two large chimneys. This same, eco-friendly logic applies to the Bellafonte vineyard practices. Fertilization is entirely natural and no chemical herbicides are used. The trickiest work is performed by hand.

Trebbiano Spoletino has been revived in the last ten years in the Umbria area. This unique variety goes back 2,000 years and produces very aromatic wines with a strong personality and great versatility. The vineyards are located near Spoleto and Bevagna, just 260-320 meters (853-1,050 feet) above sea level with eastern exposure. After cold maceration the grapes begin fermentation whole through spontaneous fermentation in oak barrels. The wine then goes through malolactic fermentation before aging six months on lees in large Slavonian oak barrels and four months in bottle; no filtering. A bright gold appearance, intense notes of citrus, yellow peach, pineapple, yellow flowers and an accent of flint. The complex palate is perfectly harmonized with its warm sensation and the fullness of flavor.


Wine exported to

USA, Canada, Austria, Japan

Most recent awards

  • 2016 | Wine Spectator90
Grape Varieties:

100% Trebbiano Spoletino

Fermentation container:

Slavonian Oak casks

Length of alcoholic fermentation:

20 days

Type of yeast:

Indigenous

Fermentation temperature:

22 °C (71.6 °F)

Maceration technique:

cold maceration on skins of unpressed berries

Length of maceration:

3 days of cold maceration

Malolactic fermentation:

Yes

Fining agent:

No

Aging containers:

Slavonian Oak casks

Container size:

30 and 50 HL

Container age:

used

Type of oak:

Slavonian

Bottling period:

winter/spring

Aging before bottling:

6 months

Aging in bottle:

6 months

Closure:

Natural Cork

Organic:

Yes, not certified

Vineyard location:

From vineyards near Spoleto and Bevagna, Umbria

Vineyard size:

4 hectares (10 acres)

Soil composition:

Clay and marn

Vine training:

Spurred Cordon and Guyot

Altitude:

260-320 meters (853-1,050 feet) above sea level

Vine density:

4,000 plants per hectare

Yield:

80 quintals/hectare

Exposure:

North-Eastern

Time of harvest:

Late September beginning of October

First vintage of this wine:

2013

Total yearly production (in bottles):

13,000

Tasting notes:

A bright gold appearance, intense notes of citrus, yellow peach, pineapple, yellow flowers and an accent of flint. The complex palate is perfectly harmonized with its warm sensation and the fullness of flavor.

Serving temperature:

Best served at 14-16 °C (59 °F).

Food pairings:

Pair with tomato-based first courses (like pasta and risotto), eggs, truffles and asparagus, savory fish preparations, white meat or cheese. Perfect with curry

Aging potential:

up to 6 years

Alcohol:

Alcohol cont. 13% by volume; dry extract: 22 g/l; total acidity: 4.9 g/l; residual sugar: 1.5 g/l; pH: 3.70

Winemaker:

Beppe Caviola