Umbria IGT Bianco Colle Murello 2024 Leonardo Bussoletti

What type of wine is it

Colle Murello by Leonardo Bussoletti is a white wine from Umbria made with Trebbiano Spoletino. Vinification involves whole cluster pressing and fermentation in steel tanks, followed by maturation in a large French oak barrel and aging in bottle. The style offers freshness and richness on the palate, with good aromatic complexity and a persistent finish.

Where it comes from

This wine originates from the Colle Murello area, in the municipality of San Gemini, in the province of Terni, in the heart of Umbria. The Umbria geographical indication defines the origin and connects the wine to a recognizable territorial context. The choice of Trebbiano Spoletino as the only grape variety offers a profile of aromatic clarity and tension on the palate.

How it is produced

Production starts with whole cluster pressing, which allows for a clean must focused on the freshest elements of the grape. Fermentation takes place in steel tanks for 20–25 days, with a controlled approach that shapes the aromatic profile. The wine then matures 6 months in large French oak barrels, finishing with 6–8 months of bottle aging before being released.

Tasting notes

In the glass it shows an intense straw yellow color. On the nose there are notes of hawthorn and medlar, with hints of hydrocarbons adding depth. On the palate it is both dense and fresh, with a full development and an intense, persistent finish, leaving a lingering sensation of purity and drive.

Food pairings

At the table it pairs well with fish, shellfish and seafood dishes, enhancing both simple and more structured preparations thanks to its freshness and texture. It is suitable for fish grills, tartare, and carpaccio, as well as savory seafood pasta dishes.

When to serve it

This is a white suitable for convivial occasions and for serving throughout the meal when a fresh but substantial profile is desired. The balance between fermentation in steel tanks and maturation in large barrels makes it suitable both as an aperitif and with main meals, especially seafood cuisine. It is best after the planned bottle aging, when aromas and structure become more integrated and well-defined.