Azienda Agricola Valentini Trebbiano d'Abruzzo 2018

Azienda Agricola Valentini Trebbiano d'Abruzzo 2018

Valentini
$180.00

Grape: Trebbiano d'Abruzzese
Vintage: 2018
Type: White

This white wine comes from the historic Loreto Aprutino estate, sourced entirely from the ancient trebbiano d'abruzzese biotype. Francesco Valentini rejects modern commercial styling, opting for a traditional low-intervention system in the vineyard and cellar. The hand-harvested grapes are fermented naturally with wild yeasts in large, ancient oak vats with zero chemical corrections. The wine matures for years in neutral casks before release, bypassing modern filtration to preserve its unique, texturally driven complexity.

It displays a bright straw-gold color, releasing a reductive nose of flinty minerals, citrus rind, and dried flowers. The palate is concentrated and medium-to-full-bodied, showing a waxy mouthfeel balanced by a sharp beam of stony acidity. Deeply savory flavors of yellow apple and grapefruit zest fold into a unique undertone of roasted coffee bean. The texture is broad yet perfectly focused across the mid-palate. It finishes long, dry, and clean, leaving a mouthwatering saline trail.

Valentini! Mythical, and obscure the wine but mostly the wine maker. An extremely rare wine, made by a recluse, we are here to expand and perpetuate the myth. Valentini makes three wines: a  Trebbiano d'Abruzzo, "Cerasuolo" Montepulciano d'Abruzzo and a Montepulciano d'Abruzzo. 

Some of the greatest wines of Italy. Unique, controversial, and made in Abruzzo, sort of middle of nowhere. Wines made from unremarkable grapes in a mostly agrarian region, more famous for its beaches than its wines. Let’s elaborate. 

Now Valentini declassifies most of his meticulous, organically farmed grapes, ludicrous, but what did you expect? By keeping the highest quality grapes, and selling over 85% of his grapes, you guarantee quality, consistency and ageability. 

Francesco Valentini took over Edoardo Valentini’s traditions, winemaking and idiosyncrasy. The father son dynamic has continued a natural winemaking practice at its most precise, elegant and restrained. Of course, he uses indigenous yeasts and no-added-sulfites in the winery.