Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: citrus
Palate: citrus, almond
Made since 2010, when the cellar turned fifty, by fermenting on the skins with natural yeasts as the old country practice had it. Straw yellow, fresh, with citrus notes and an almond aftertaste.
What it pairs with
-
Grilled fish
Skin-contact texture and freshness both suit fish off the grill. -
Chickpea and pasta soup
The almond aftertaste works with a pulse-based dish. -
Semi-aged pecorino
The skin contact gives enough grip for a mid-aged cheese.
Facts
- Producer
- Cantina Tollo · visiting guide
- Grapes
- Trebbiano
- Classification
- Trebbiano d'Abruzzo DOP
- Oak
- No oak, ageing in vat on the lees
- First vintage
- 2010
Frequently asked about C'Incanta Trebbiano d'Abruzzo
How is C'Incanta made?
Soft pressing, a pre-fermentation maceration and spontaneous fermentation on the skins with natural yeasts, then pressing, a slow end to alcoholic fermentation and ageing in vat on the lees.
Why was it created?
It was born in 2010 to mark the cellar's fiftieth anniversary, as a tribute to older country winemaking methods.
What does it taste like?
Cantina Tollo calls it unconventional: fresh, straw yellow, with citrus notes and an almond aftertaste.