Trebbiasia Procanico and Malvasia

Natural White – Trebbiano Toscano and Malvasia Bianca Lunga

Mineral freshness meets Mediterranean aromas on the volcanic soils of Tuscia

The Trebbiasia Procanico and Malvasia de The Little Female

La Femminella's Trebbiasia Procanico and Malvasia is a natural white wine that celebrates the harmonious encounter between the refreshing acidity of Trebbiano Toscano (locally called Procanico) and the delicate, fragrant aromas of Malvasia Bianca Lunga, creating a balanced blend where volcanic minerality, lively citrus, and Mediterranean floral notes blend in an elegant expression of the Viterbo terroir. Produced by Gabriele De Santis at the La Femminella micro-estate, founded in 2024 in Viterbo (Grotte Santo Stefano), where he manages just 6.300 square meters of natural organic vineyard and produces just 2.100 bottles a year across several labels, this wine demonstrates the search for balance between complementary grape varieties that together express more than the sum of their parts.

Trebbiasia is an equal blend (50/50) of two white grape varieties with distinctive personalities: **Trebbiano Toscano (Procanico)** – a very widespread grape variety in Central Italy, the historical basis of countless classic white wines (Orvieto, Frascati, Verdicchio when present in the blend), characterized by a high natural lively acidity that gives freshness and a supporting structure, delicate citrus notes (lemon, grapefruit, citron), pronounced minerality especially on volcanic soils, and the ability to reflect terroir with neutral elegance without imposing excessive varietal character – and **Malvasia Bianca Lunga** – a traditional aromatic grape variety of Lazio and Central Italy (one of the numerous Italian Malvasias, this specific variety called “Lunga” for its elongated bunches), characterized by an intense floral aroma (acacia, jasmine, orange blossom), delicate fruitiness (white peach, apricot, citrus), a slightly softer, rounder body than Trebbiano, and that Mediterranean aromatic sweetness that recalls sunny summers and gardens. flowered.

The winemaking process follows the same minimalist, natural philosophy as Trebbietto (the company's other label): grapes are hand-picked from vineyards at 420 meters above sea level on mineral-rich volcanic soils, destemmed and gently pressed, followed by spontaneous fermentation with indigenous yeasts (no inoculation with selected commercial yeasts, a longer, more unpredictable process that requires expertise but yields superior complexity), aging for nine months in an inert fiberglass tank with batonnage (periodic stirring of the fine lees that imparts structure, creaminess, and natural protection from oxidation), and sulfites added in minimal quantities only during fermentation for protection and before bottling for stabilization.

The resulting wine is a brilliant straw yellow with golden highlights, featuring a complex, layered bouquet where the fragrant floral notes of Malvasia (white flowers, orange blossom, jasmine) emerge immediately, followed by the citrusy freshness of Trebbiano (lemon, grapefruit, citron peel), with an undercurrent of savory volcanic minerality, Mediterranean herbs, and nuances of ripe white fruit (peach, apricot, pear). The palate expresses a virtuous balance: lively acidic freshness from Trebbiano provides structure and refreshment, the rounded aromatic softness of Malvasia envelops and perfumes, the mineral flavor marked by the volcanic soil that permeates the entire sip, the slightly creamy texture from the lees' batonnage, and a clean, lingering finish that leaves the mouth fresh and fragrant, inviting you to continue.

A wine that perfectly expresses the idea of ​​a complementary blend: Trebbiano alone would perhaps be too austere and neutral, Malvasia alone could be too soft and fragrant, but together they create a harmonious balance where freshness meets aromaticity, minerality meets aromatic sweetness, structure meets perfume.

The roots of Trebbiasia are deep in the traditional Lazio grape variety

The Trebbiano-Malvasia blend is a classic historical combination in Lazio and Central Italy viticulture: for centuries, vineyards were planted in mixed vineyards, where different varieties grew side by side and were harvested together, vinified in a natural blend that reflected the vineyard's biodiversity. This practice of complementary blends was not a conscious modern winemaking choice, but rather empirical peasant wisdom: winemakers had observed over time that certain grape varieties combined to produce more balanced, stable, and enjoyable wines than single-variety vinification.

Trebbiano provided acidity and structure, as well as shelf life (high-acid wines preserve better by resisting oxidation and bacterial degradation), while Malvasia added aroma, smoothness, and immediate appeal. Wines such as the classic Frascati DOC (which requires a base of Malvasia Bianca di Candia and/or Malvasia del Lazio with Trebbiano Toscano and/or other local varieties), the Orvieto Classico DOC (Grechetto, Trebbiano Toscano, Malvasia), and dozens of other white wines from Lazio and Umbria reflect this age-old tradition of complementary blends.

Gabriele De Santis's decision to produce Trebbiasia 50/50 honors this tradition while bringing it to a contemporary expression: natural vinification with spontaneous fermentations and minimal sulfites that allow the grape varieties to express themselves authentically without oenological disguises, and an artisanal philosophy that favors quality over quantity, territoriality over standardization, biodiversity over monoculture.

Choosing Trebbiasia means antioxidants and balanced sensory pleasure

Natural white wine offers a beneficial profile when consumed in moderation: antioxidant polyphenols (present in higher quantities in lightly filtered, low-sulfur natural wines), resveratrol (a compound studied for its cardioprotective, anti-aging properties), dissolved minerals from volcanic soil (potassium, magnesium, calcium, iron, and zinc in bioavailable traces), B vitamins residual from fermentation (B1, B2, B6), and aromatic terpene compounds from Malvasia (linalool, geraniol, nerol) with relaxing and calming properties recognized by aromatherapy.

Malvasia in particular is a grape rich in aromatic terpenes—the same compounds found in flowers, aromatic herbs, and citrus fruits—which impart not only a pleasant aroma but also proven beneficial properties: calming effects on the nervous system, mild antimicrobial properties, and olfactory stimulation that improves mood and appetite. Trebbiano's high natural acidity stimulates salivation, aiding digestion.

The calorie content is moderate (about 80-85 kcal per 125 ml glass), the residual sugar content is low (dry wine with residual sugar <5 g/L), and lactose and gluten are absent. Natural wines with low sulfites are often better tolerated by sensitive individuals who experience headaches or adverse reactions with conventional, heavily sulfured wines.

Ingredients

Grapes: Trebbiano Toscano (Procanico) 50%, Malvasia Bianca Lunga 50%. Sulfites added in minimal quantities.

Technical Characteristics of Wine

• Name: White wine (without name, artisanal production)
• Grape varieties: Trebbiano Toscano (Procanico) 50% + Malvasia Bianca Lunga 50%
• Grape origin: Viterbo, Grotte Santo Stefano (Lazio)
• Soil: Volcanic, altitude ~420 m above sea level
• Management: Organic, Natural
• Vinification: Spontaneous fermentation with indigenous yeasts
• Aging: 9 months in a fiberglass tank with batonnage
• Sulfites: Minimal
• Color: Bright straw yellow with golden reflections
• Alcohol: Typically 12,5% ​​vol.
• Serving temperature: 10-12°C

Visual Examination

The wine has a deep straw yellow color, enhanced by bright golden reflections that anticipate its structure. The consistency is pleasant, with good flow in the glass, a sign of a significant dry extract due to the refinement on the fine lees (batonnage).

Olfactory Examination

On the nose it is an explosion of territory and variety.

• Primary Notes: The typical floral scents of Malvasia (acacia, jasmine, orange blossom) and the white-fleshed fruit of Procanico (pear, white peach, apricot), citrus fruits (lemon, grapefruit, citron), white fruit (peach, apricot), volcanic minerality, Mediterranean herbs stand out.
• Evolutionary Notes: The long refinement in fiberglass gives nuances of aromatic herbs (thyme, sage) and a very light honeyed note.
• Volcanic Imprint: A clear “fiery” minerality emerges, almost like flint, typical of high-altitude volcanic soils.

Taste Examination

The wine enters the mouth with a decisive and upright character. It is fresh, savory, aromatic, creamy, and persistent.

• Balance: The great citrus freshness is balanced by an enveloping softness given by the work on the lees.
• Persistence: The sip is savory, almost saline, with a long, clean finish that recalls bitter almond and citrus peel.
• Structure: It is a full-bodied white wine that fills the palate without tiring it, thanks to the natural protection of respectful vinification.

Recommended Food Pairings

This wine is a perfect bridge between sea and land, thanks to its volcanic soul:

• The Territory Pairing: Ideal with bruschetta with Organic mixed wild herb cream. Excellent with omelettes, savory pies, quiches. Serve with Organic Senatore Cappelli Fusilli with zucchini, courgette flowers, Organic Amalfi Coast lemon. Match with Risotto to asparagus, To artichokes.
• Fish and Flavor: Wonderful with roasted lake or sea fish, flavoured with Slowfood Salted Salina Capers “Aeolian Flavors” and lemon. Pair with sea bass, sea bream, baked sea bass with Lemon;Excellent with seafood, clams, mussels, and scampi. It pairs well with raw seafood, tartare, and tuna carpaccio.
• Cheeses: Excellent with soft or semi-hard cheeses that are not too mature, where the acidity of the wine cleanses the fattiness of the milk. mozzarella cheese, first sale, cheese fresh.

Allergens

Contains sulfites (in minimal quantities). May contain traces of grape proteins.

The Producer: The Little Female

La Femminella is a micro-artisanal winery founded in 2024 by Gabriele De Santis in Viterbo (Grotte Santo Stefano). It produces natural, local wines from just 6.300 square meters of organic vineyard, managing every phase by hand and vinifying with a respectful, minimalist philosophy. By creating several labels that explore complementary combinations of traditional and native grape varieties from the Tuscia area (Trebbietto with Roscetto, Trebbiasia with Malvasia) through equal blends that enhance viticultural biodiversity, Gabriele demonstrates that winemaking greatness stems from respect for nature, technical expertise, and genuine passion rather than from extensive acreage or invasive technologies. Each bottle of the 2.100 bottles produced annually is a unique expression of volcanic soil, specific seasons, and artisanal timing.

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