Giampaolo Parpinello, with his children Paolo, Laura and Giusi decided to graft 100 Torbato buds from which the first 100 vines were produced. Today those buds have become 50,000 plants covering an area of 11 hectares of this grape variety. Torbato is a variety native to the Aegean basin, probably arriving in our land during the Catalan domination.
Harvest: Selected grape clusters
Vinification: Pre-fermentative cold maceration, and secondary fermentation on the lees in pressure tanks.
Visual exam: Pale yellow with greenish hue. Fine, persistent perlage
Olfactory examination: Pleasant, with fruity and white floral notes
Gustatory examination : Lively, with a good balance between acid and mineral flavours. Light, fruity finish with hints of bitter almond
Pairings: Excellent as an aperiti, ideal accompaniment to fish and shellfish dishes
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