Grape blend: 100% Trebbiano Toscano
Alcohol content: 7% vol
Acidity: 5.3 g/l
Residual sugars: 95 g/l
Created not long ago (just a year), immediately received well and welcomed by the Viallini and their friends... Mostovino Bianco captures, in a bottle, the fleeting moment of transition between grape must and wine, with the good qualities of both; the aroma and sweetness of freshly squeezed grape juice, and the effervescent freshness of a light white wine. The Trebbiano Toscano, the hardiest among typical Tuscan grapes, coped admirably with the weather conditions in 2025, reaching ripeness and being harvested late, around September 22nd. The procedure used was the same as for its red “sibling”. The juice was kept at a low temperature from the start to avoid fermentation, then, shortly before bottling, the temperature was raised in order to trigger slow fermentation, which was halted again by cooling as soon as an alcohol content of 7% vol was reached. After bottling, rapid pasteurisation was carried out to stop the action of the yeasts, and maintain the aroma and freshness of this wine that’s not quite a wine.
Tasting – Colour: intense yellow with slight orange hues due to the fine lees, which will settle as time passes. The nose: aromas of white-fleshed fruit (quince and ripe pear), with hints of jasmine. In the mouth: a very pleasant sensation of sweetness and, at the same time, freshness, with an excellent floral aftertaste and slight effervescence.
Wine and Food Pairing – It’s ideal as an aperitif, with green olives in brine and spicy olives with fennel, fairly young cold cuts, fresh or semi-mature cheeses. It also goes with delicate pasta dishes such as tubettini with zucchini and calamint, or with Asparagina, or penne with Rosalina. And it’s great with savoury tarts, for example made with ricotta, artichokes and Carciofina.