La Torre Bianco 2022 – Tiberi

La Torre Bianco - Tiberi

The Torre Bianco  is obtained from a blend of Trebbiano, Malvasia and Grechetto grapes that come from the oldest vines, and from small quantities of Pecorina grapes produced by plants of about 150 years of life. All the grapes are harvested by hand in small boxes. In the cellar, fermentation takes place spontaneously in wooden vats left open, with a two-day maceration on the skins. After the drawing off and two decanting decantations according to the lunar phases, it is bottled by hand without adding sulfur dioxide. The Torre Bianco is straw-yellow in color. The nose is fruity, with aromas of yellow and tropical fruit, and floral notes. The palate is structured, round, fresh and pleasant. Good persistence.

Service

We taste the Torre Bianco at a temperature around 8/10 ° C. Wine to be drunk immediately but left to rest in the cellar for a few years can give great sensations.

Pairings

Try it with fish starters, first courses, fish main courses, try it with a baked sea bass.

Winery: Tiberi

The Tiberi company is located in Montepetrolo, about twenty kilometers from Perugia. Now in the fourth generation of winemakers, a family always attentive to natural methods, which lives on the cultivation of the land and is handed down the art of producing wine. Today the company is led by Caesar with the indispensable help of his son Piero and his nephew Federico. Cesare cultivates three hectares of vineyards, planted with vines that reach 50 years of age, which are located in a small hill village of Perugino, about 350m. s.l.m., on a soil rich in skeleton that guarantees good drainage and perfect ripening of the grapes. The varieties bred are typical of the territory, Gamay del Perugino, Canaiolo, Ciliegiolo, Trebbiano, Malvasia, Grechetto and a few surviving vines of San Colombana and Moscato, and above all of "Granella" grapes which are even over 150 years old. In the vineyard Cesare Tiberi, respecting nature and tradition, does not use chemicals, but fertilizes only through manure or composted manure, useful to favor the life capital in the soil. In the cellar, the vinification takes place through spontaneous fermentations, the decantations according to the lunar phases and without any addition of sulfur. Bottles are bottled and labeled by hand. From all this comes the production of the natural wine of Tiberi, for wines to search and love.