Local Wine Tasting Experience in Verona City Center
Discover four wines from Verona & Veneto region with local pairings in a wine bar located in the city center. A sommelier will provide insights in a fine tasting experience.
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
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: apricot jam, honey, orange marmalade, vanilla, dried fig
Palate: intense sweetness, dried apricot, botrytis character, caramelised citrus, lively acidity
A passito-style dessert wine from Vicenza revived by Fausto Maculan in 1974. Vespaiola grapes are harvested late and dried on twisted cords (torcolato means 'twisted') for months before pressing. The result is a wine of high intensity, with botrytis-influenced apricot honey character balanced by the grape's naturally high acidity.
What it pairs with
-
Torta di mandorle (almond tart)
Honey and apricot in the wine are amplified by almond pastry without becoming cloying. -
Gorgonzola and dried fruits
Classic sweet-salty pairing: the wine's sweetness contrasts with pungent blue cheese. -
Foie gras terrine
The traditional Sauternes-foie gras match applies equally to Torcolato's richness.
How to serve Maculan Torcolato Breganze
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
- Pair with. Torta di mandorle (almond tart), Gorgonzola and dried fruits, Foie gras terrine. Match the wine's structure to the dish's fat and salt.
History
Fausto Maculan revived Torcolato as a serious dessert wine in 1974, rescuing a traditional Breganze style that had nearly disappeared. The Vespaiola grape was grown historically in the Vicenza hills and dried on twisted ropes (torcolati) to concentrate sugar. Maculan's Torcolato established the wine as Italy's answer to Sauternes and inspired the formal Breganze Torcolato DOC.
- 1974: Fausto Maculan releases the first modern Torcolato, reviving the near-extinct Breganze passito tradition.
- 1995: Breganze Torcolato recognised as a specific DOC sub-type within the Breganze DOC.
Facts
- Producer
- Maculan · visiting guide
- Grapes
- Vespaiola (85%), Tocai (10%), Garganega (5%)
- Classification
- Breganze Torcolato DOC
- Oak
- 12 months in new and used French oak barriques
- ABV
- 13.0%
- Price
- EUR 30-55 at retail (375ml)
- Drinking window
- 5-20 from vintage
- First vintage
- 1974
Frequently asked about Maculan Torcolato Breganze
What does Maculan Torcolato Breganze taste like?
On the nose, apricot jam, honey, orange marmalade, vanilla, dried fig. On the palate, intense sweetness, dried apricot, botrytis character, caramelised citrus, lively acidity. Structurally full-bodied, high acidity with a very long and honeyed finish. A passito-style dessert wine from Vicenza revived by Fausto Maculan in 1974. Vespaiola grapes are harvested late and dried on twisted cords (torcolato means 'twisted') for months before pressing. The result is a wine of high intensity, with botrytis-influenced apricot honey character balanced by the grape's naturally high acidity.
When should I drink Maculan Torcolato Breganze?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Maculan Torcolato Breganze?
Torta di mandorle (almond tart) is the canonical pairing. Other strong matches include Gorgonzola and dried fruits and Foie gras terrine. Honey and apricot in the wine are amplified by almond pastry without becoming cloying.
What grapes are in Maculan Torcolato Breganze?
The blend is Vespaiola (85%), Tocai (10%), Garganega (5%). The wine is classified as Breganze Torcolato DOC.
Tags
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