Grape blend: 100% Trebbiano Toscano
Alcohol content: 13.5% vol
Acidity: 5.08 g/l
Residual sugars: 0.66 g/l
The Trebbiano Toscano from this harvest was affected by the summer weather conditions. The bunches had small grapes, the juice had a very high sugar content, and the skins were coloured, some were even orange! Pressing was delicate in order to avoid too much colour in the must. Fermentation took place at a low temperature to maintain freshness and acidity, and the heavy lees were removed straight away, to avoid too much structure and colour. The fine lees, on the other hand, were kept in suspension in the wine, preserving it from oxidation, maintaining the aromas and characteristic freshness, and reducing the use of sulphur dioxide.
Tasting – Colour: intense, brilliant, golden yellow. The nose: white-fleshed fruit such as apple and pear are clearly perceived, with hints of nuts, in particular walnut. In the mouth: it’s powerful, with an important body – also due to the substantial alcohol content – which is balanced by a pleasant acidity.
Wine and Food Pairing – A versatile wine that isn’t averse to difficult food pairings such as with artichokes or asparagus; in fact it’s excellent with a frittata made with these vegetables, as well as with delicate cold cuts, fresh cheeses, fragrant pasta dishes (penne with artichokes and pecorino, or fusilli with creamy pea and pancetta sauce) and lemon chicken. It is also at ease with seafood dishes.