Grape blend: Chardonnay, Viognier, Sauvignon Blanc
Alcohol content: 13% vol
Acidity: 5.2 g/l
Residual sugars: 1.19 g/l
A few years ago, from the same grapes (and “recipe”) as the Torbolino, we created the “non filtrato” (= unfiltered) version. The difference, compared to the “classic” one, begins after the blend has been prepared; the wine undergoes malolactic fermentation and remains unfiltered, cloudy, forever! ...even in the bottle. The fine lees (the yeasts) in suspension in the wine protect it from oxidation, but it’s extremely delicate and requires continuous and constant attention; the lactic acid bacteria release substances they are rich in, in particular polysaccharides, into the wine. The quantity of sulphites added, which is already low in Torbolino, is reduced even more in the “non filtrato”, and all the work required to obtain it is “rewarded” in the glass, with remarkable softness and intense aromas.
Tasting – Colour: golden yellow with greyish, opalescent nuances. The nose: white-fleshed fruit – from peach to apple – as well as exotic fruit – from pineapple to passionfruit – with hints of hazelnut. In the mouth: soft, almost sweet but with an excellent gustative freshness; the aromas perceived “on the nose” return with a considerable persistence.
Wine and Food Pairing – It’s at ease with seafood dishes, even flavoursome ones such as spaghetti and clams, spicy fish curry or, for something more Tuscan, salt cod “alla Livornese”; but it also goes with vegetable “Guazzabuglio”, appetizers of sweet cured ham, medium-mature cheese and fruit preserves.