100% organically and biodynamically farmed Trebbiano. The vines, some of which are quite old, are cultivated using the Pergola Veronese training system.
In the winery, the Turbiana Trebbiano is made through spontaneous fermentation with native yeasts. The wine is fermented and aged in stainless steel tanks and spends a minimum of six months on the lees, which adds depth and complexity to the wine. The wine is unfined and unfiltered, with minimal sulfites added.
Expect fresh acidity and minerality; fruit, herbs, and a hint of rock. This wine is versatile and pairs well with a variety of dishes, particularly fish, citrusy dishes, and salads.
