Bianco della Trefaldina

The name of the white table wine 'Bianco della Trefaldina' originates from the name of the locality where the Azienda Agricola 'La Corona' is located.

The wine is produced from golden yellow Muscat grapes. Once harvested, the grapes are immediately derasped and pressed; the must obtained is decanted weekly into steel tanks until fermentation is complete.

Once fermentation is complete, the wine is left to rest, between one moulting and the next, in steel barrels for about 8 or 9 months. Once this period has passed, it is bottled during the summer and ends its maturation in the bottle for a couple of months. By the following year's harvest, the wine is ready for consumption.

Bianco della Trefaldina goes very well both with fish and as an aperitif, of course it should be served chilled.

Why choose it:

Versatility: Perfect as an aperitif or with fish dishes, suitable for various occasions
Authenticity: Produced using traditional methods, it represents the essence of the Lombardy region
Sensory Experience: Offers a pleasant and refined tasting experience, with aromatic complexity and freshness
History and Tradition: Reflects the Russo family's passion and dedication to quality winemaking
Discover the Bianco della Trefaldina: an elegant expression of Lombardy in a bottle.

The vineyard of Moscato di Scanzo is located in the territory of Tribulina, in the hilly area of Scanzorosciate, on the first offshoots of the Bergamo pre-Alps.

The place is uncontaminated and the vineyard is surrounded by a centuries-old wood where wild animals of all kinds thrive. The rocky soil is ideal for vines because during the day it accumulates solar heat and at night it protects the roots from frost.

The steep slope and the complete southern exposure ensure that all the power of the sun is captured and enclosed in the dark bunches of Moscato di Scanzo.

In this environment even the grape harvest, in which dozens of friends and relatives take part, becomes a ritual that revives past times. The grapes, after a long withering on the racks, are pressed and the wine rests for two years in a cool cellar dug into the rock before becoming an excellent Moscato di Scanzo.

This is where Azienda Agricola La Corona, founded in 1995 but which has been producing Moscato di Scanzo since the 1980s, offers the opportunity to taste its wines.