Grape blend: Chardonnay, Viognier, Sauvignon Blanc
Alcohol content: 13% vol
Acidity: 4.9 g/l
Residual sugars: 1 g/l
Behind its slightly cloudy appearance lies a true aromatic treasure, a gift of three noble grape varieties. It comes from the same vineyards and the same procedure as its “big brother”, the classic Torbolino; however, this unfiltered version also undergoes malolactic fermentation, which completes the bouquet with buttery nuances and softens the acidic persistence. As it matures, the fine lees are slowly stirred and mixed with the clear liquid, enhancing the wine’s sweetness and mellowness, even though it has an extremely low residual sugar content.
Tasting – Colour: straw yellow, opalescent but intense, tinged with darker shades in the bottom where the yeast lees settle. The nose: prominent white fruit such as peach, apple and pear, hints of pineapple and lychee, with a citrussy finish. In the mouth: silky, only slightly acidic with a note of non-sugary sweetness.
Wine and Food Pairing – It confidently accompanies some of the most traditional dishes such as spaghetti with clams, but also a spicy fish curry or, to remain in Tuscany, salt cod “alla Livornese”. It also tastes “just right” with emmer pasta with Asparagina, with appetizers of sweet, cured ham and medium-mature cheeses, or with main courses such as pecorino and asparagus frittata, or roast chicken and carrots cooked with Vin Santo.