Grape blend: Chardonnay, Viognier, Sauvignon Blanc
Alcohol content: 13% vol
Acidity: 4.5 g/l
Residual sugars: 0.9 g/l
Fruity, dry but soft, unfiltered, this Torbolino was initially created to satisfy the taste of the Viallini in the winery and is now appreciated by... everyone! Some prefer the filtered version, others the unfiltered one but... “each to their own”. So for some years now there have been both: same vintage and same grapes, but for the unfiltered version, when alcoholic fermentation has been completed malolactic fermentation is also allowed to take place, attenuating the primary aromas, enhancing the bouquet with new buttery nuances and softening the acidic persistence. The slow stirring of the fine lees (bâtonnage) gives the wine sweetness and mellowness, without leaving residual sugars.
Tasting – Colour: straw yellow tinged with darker shades in the bottom, where the yeast lees settle. The nose: quince and pear, boxwood and tomato leaf, with a hint of buttery brioche. In the mouth: silky, with very little acidity and a note of sweetness in the finish, not due to sugar (which is barely present) but a sensation given by the yeasts.
Wine and Food Pairing – It confidently accompanies flavoursome dishes such as spaghetti with clams or a spicy fish curry, or, to remain in Tuscany, salt cod “alla Livornese”. It also pairs well with cabbage parcels filled with ricotta, roast chicken and potatoes with Vin Santo, oven baked pasta with Asparagina, appetizers with sweet cured ham and medium aged cheeses.