Colle di Giove - Umbria Bianco IGT

Produced from grapes Grechetto (60%), Trebbiano (25%), and Chardonnay (15%), grown on hilly soil of sedimentary and clay origin facing Southeast, at an altitude of 240 m above sea level.

The harvest, manual, takes place between late August and early September.

The winemaking process involves a soft pressing of whole grapes and fermentation in stainless steel at a controlled temperature (20°C) for 20 days.

The wine rests for at least two months in the cellar before commercialization. 

Fratelli Pardi Winery, continuity in tradition.

“Our wines have their own personality. Each vintage presents itself differently from the others, and it is our particular interest to respect what nature offers us, without forcing or manipulating our products in any way. We strongly believe in our territory, its culture, and winemaking tradition, and we intend to communicate all this to the world through a bottle that can convey our values on its own.”