The cru name pays homage to the Abbey of San Clemente a Casauria, which in 872 housed the relics of the fourth Pontiff, Pope Clement I.
Intense straw yellow with beautiful golden reflections. On the nose it is broad, intense and fragrant, rich in ripe white-fleshed fruit. The palate reveals richness and volume, developing dynamically and with a creamy texture, with a freshness that magnificently supports the enveloping structure of the wine.
It pairs perfectly with seafood first courses and starters, as well as white meats with particularly intense flavours. Serving temperature: 10-12°C.
The best Trebbiano grapes are pressed in an oxygen-free environment to protect their aromas. This is followed by a cold settling of the must for 7 days and a temperature-controlled fermentation of 10 days. The cycle concludes with a prolonged ageing on fine lees in steel for at least 6 months.
The soils are medium-textured tending to clay with south-west exposure. Training system: awning and espalier. The harvest is carried out by hand between late September and early October.
