Scheda tecnica

The link to the Abruzzi region, to its history, and our roots represents the basis for the selection of all the names of Talamonti wines. Therefore the choice to link the Trebbiano d’Abruzzo, the prince white grape of the Abruzzi, to one of the most important landmarks of the area was clear. The first inhabitants of the area founded only 20km away a village on the banks of the Aternum River, naming it “Vicus Aterni”. The village remains are still visible today in modern-day Pescara. A few centuries later the name was changed to “Aternum”, in honor of the river itself. 

The Aternum River originates in the Laga Mountains of the Gran Sasso and extends itself for 145km. It is the Abruzzi region’s longest river. The name Aternum was over the centuries further modified first to “Ostia Aterni”, then to “Piscaria” in the 10 century a.C., before settling with the term “Pescara”.

Aternum (modern-day Pescara) has been for thousands of years a crossroads for trade, transportation, culture and communication for the entire Abruzzi region. Still today, Pescara remains one of the major towns and crossroads in Italy. The Gran Sasso Mountain, where the river originates, is considered Central Italy’s tallest peak at 2912 meters above sea level. In addition, the mountain boasts Europe’s Southernmost glacier, producing one of the greatest natural parks of Italy and Europe. The mountain range is nicknamed locally the Sleeping Giant due to its outline and often appears in native fables. The Talamonti vineyard estate is located adjacent the river, strongly linking itself to one of the most important landmarks of the area.

 

AREA OF PRODUCTION
Select vineyards located near the village of Loreto Aprutino in the Trebbiano d’Abruzzo area.

GRAPE VARIETIES
Trebbiano d’Abruzzo (100%).

SOIL
Stony, calcareous, structured and drained. Altitude: 300 meters above sea level.

VINIFICATION
Following a selective hand harvest in mid-September, the grapes stalks are removed and the subsequently crushed grapes undergo a cold maceration. A soft pressing follows. The clarified must is fermented in temperature controlled stainless steel vats for 12 days at 16-18°C. The wine is aged for seven months in 300 litre French oak barrels (30%) and stainless steel (70%) with repeated batonnages before bottling.

FLAVORS
Brilliant golden straw color. Apple and citrus notes are elegantly framed by oak spices. Complex citrus notes reveal structure and pleasant acidity.

TOTAL PRODUCTION 15.000 bottles

Drinkable today, Aternum will age well for the next 8-10 years.
Superb with roast fish and marinated white meats. Best enjoyed at 12°-14°C