Grape blend: 100% Trebbiano Toscano
Alcohol content: 6% vol
Acidity: 4.80 g/l
Residual sugars: 125 g/l
It’s not exactly a sparkling wine, nor a still wine, nor grape must, but it has something of all of them... a little bit sweet, effervescent, light, very fragrant, the freshest of its vintage. History repeats itself. The Mostovino “method” (when the desired alcohol content is reached, fermentation is stopped by cooling, followed by pasteurisation) only used to be used for red Sangiovese grapes. Now, after 15 years, a Mostovino has finally been created at the Fattoria using a white grape that is typical of the Tuscan countryside (as Sangiovese is) – Trebbiano. The variety is used on its own, and all its aromas are found in the bottle. Fruit of a season “split in two” (hot and dry until the end of August, after which there was frequent rainfall), the Trebbiano grapes were swollen with juice, moderately sweet, and extremely fresh due to the above-average acidity. For the white Mostovino, as for its red sibling, whole bunches of grapes were soft pressed and no sulphites were added, so its colour and aromas remain intact (it’s unfiltered, “whole”).
Tasting – Colour: intensely yellow with slight orange hues due to the suspended lees, which settle as time passes; light perlage. The nose: quince and white-fleshed fruit, pear and ripe apple, and notes of broom. In the mouth: effervescent, pleasantly sweet and fresh, highly aromatic.
Wine and Food Pairing – It makes a light aperitif to accompany green olives or olives spiced with fennel, salami and cured ham, young or medium-mature cheeses, fried squash, crostini with sweet peppers. It also goes well with creamy bean soup with crispy breadcrumbs, broad bean purée with pecorino chips, or savoury pies and quiches made with vegetables and cheese (spinach “erbazzone”)... dishes that are also perfect for a picnic or to take to the beach.