Grape blend: Chardonnay, Viognier, Sauvignon Blanc
Alcohol content: 13% vol
Acidity: 4.7 g/l
Residual sugars: 0.49 g/l
Its opalescent appearance is a hallmark, as are its rich aromatic bouquet and unmistakeable character. Dry and fruity like the classic version, this “whole” Torbolino also has seductive buttery notes and a hint of sweetness, which doesn’t come from sugar but from the noble lees that aren’t filtered out and continue to enrich the wine. The 2025 season, characterised by hot weather but also thunderstorms (fortunately without hail), brought abundant rainfall and allowed the bunches of grapes to develop fully, in particular the Sauvignon, which ripened well with tropical notes dominating over herbaceous ones. The unfiltered Torbolino also undergoes malolactic fermentation, which makes it rounder and completes its aromatic bouquet with buttery nuances. The fine lees in suspension give it body, smoothness and that touch of sweetness perceived on the palate, but with hardly any residual sugars. The yeasts also act as natural antioxidants, protecting the wine and minimising the addition of sulphites.
Tasting – Colour: rich straw yellow, with darker hues in the bottom, where the yeasts settle. The nose: pear and Golden Delicious apple, pineapple, hints of wild saffron, and citrus reminiscences in the finish. In the mouth: soft, delicate but structured, with an aromatic finish and a hint of sweetness.
Wine and Food Pairing – It’s perfectly at ease with strong flavours: spaghetti with clams, fish curry or, to remain in Tuscany, salt cod “alla Livornese”. It’s also excellent with emmer pasta dressed with Asparagina, cabbage parcels filled with ricotta, roast chicken and carrots cooked with Vin Santo, appetizers with sweet cured ham and medium aged cheeses accompanied by fruit preserves.