Almaraminga – Arbolle 2019


TYPE: white, sparkling
COLOR: straw yellow
ALCOHOL: 12.5 % Vol.

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Arbolle is the sparkling white wine of the Umbrian Cantina Almaraminga born from Trebbiano Toscano grapes only. Following is the sentence that is written on the bottle label. The Arbolle is aged in the bottle in an artesian well at a depth of twenty-three meters below an average level of six meters of water.


Not being one
why cuccugnai there
we call, we of the city
all, I decided for myself:
cuccugnau as cuccagna
it sounds.
Lavish lunches, delicious wines and the
good company for us
fate willed.
In the mouths and in the jugs
the radiant Foligno arbolle!

NAME: “Arbolle”, in Italian “rifermenta”.
LOCALITY: hills south-east of Spoleto with east exposure.
SYMBOL ON THE LABEL: “Lu Cuccugnau”; The inhabitants of Foligno have been defined, for centuries, cuccugnai. The word cuccugnau in Folignate means owl and there are three different legends on the origin of the combination of soot and owl. According to the first, it derives from the fact that the gold ducats minted by the Foligno mint were called
“owl eyes”. According to another tradition, the combination derives from the fact that until the 15th century during the feast of Pentecost, a papier-mâché dove was dropped from the
bell tower of the cathedral, but it seems that it looked more like an owl. The third legend says that the people of Foligno were experts in hunting with the owl.
NATURE: Sparkling White Wine.
COMPOSITION: 100% native Umbrian Trebbiano.
SOIL TYPE: clayey sandy hills with a good presence of skeleton in the hills south-east of Spoleto with east exposure.
VINEYARD FEATURES: planted in 2010, planting layout 2.80 x 1 m.
TRAINING SYSTEM: spurred cordon and Guyot.
COLLECTION METHOD: manual in cassettes.
PERIOD: mid-September.
CRUSHING: it is not carried out, the whole de-stemmed grapes are placed directly in the press.
PRESSING: very soft, carried out with a hydraulic press.
FERMENTATION: with spontaneous yeasts in a stainless steel tank without temperature control.
AGING: in steel containers for about 8 months with the fine lees.
SECOND FERMENTATION: in spring the must frozen during the harvest is left at room temperature for a few days until it begins to ferment. At this point it is added to the wine and immediately bottled.
BOTTLING: manual without clarification or filtration.
AGING IN BOTTLE: in the bottom of an artesian well at a depth of 23 meters below an average level of 6 meters of water.
ADJUVANTS: no foreign product is added to the grape with the exception of a small amount of sulfur before bottling.
ORGANOLEPTIC CHARACTERISTICS: straw yellow color, fine perlage. The nose has hints of citrus, field herbs and burnt wheat. In the mouth it is harmonious, the freshness enhanced by the bubble is balanced by the structure and volume, citrus notes accompanied by mineral nuances remain present in the aftertaste.

Additional information

Weight1,3 kg


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