Grape blend: Chardonnay, Viognier, Sauvignon Blanc
Alcohol content: 13.5% vol
Acidity: 5.25 g/l
Residual sugars: 0.37 g/l
The "whole“ (= unfiltered) version of Torbolino, from last year‘s harvest, is fresh, fruity and very aromatic… something that wasn‘t to be taken for granted in a hot, dry year, which challenged the vines and oenologists with the fear that the primary aromas might not develop well. No de-leafing was done; on the contrary, vine after vine, the shoots were tied to the supports so that the leaves protected the bunches from direct sunlight. Harvesting began with the Viognier at the beginning of September, and finished with the Sauvignon around September 15th. The musts from the three types of grapes were fermented separately, and when they were blended the fine lees were left in them. Thanks to these lees - which protect the wine naturally - the sulphites used are reduced to almost zero: this favours an increase of aromas and adds a pleasant sensation of sweet softness to a wine that is naturally dry.
Tasting - Colour: pale golden yellow, veiled with more intense nuances that tend to darken in the part full of lees. The nose: fresh, fruity aromas, from peach to boxwood, from ripe apple to tropical notes such as pineapple. In the mouth: pleasantly silky, also thanks to the presence of yeasts, with low acidity and almost sweet sensations; excellent retronasal persistence of the aromas mentioned above.
Wine and Food Pairing - It‘s at ease with flavoursome seafood dishes, 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.