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: robinia, broom, yellow fruit, white pepper, camomile
Palate: yellow fruit, white pepper
Trebbiano abruzzese from a hectare planted in 2008, cold-macerated three to four days then fermented in steel with a small share in acacia. The estate notes robinia and broom, fresh yellow fruit pulp, white pepper and camomile.
What it pairs with
-
Ravioli with ricotta and Navelli saffron
The estate names this dish, and the wine's balance of acidity and softness carries it. -
Boiled and raw fish
Torre dei Beati suggests refined fish preparations, raw and poached. -
Fresh cheeses
Named by the producer; the floral register suits young lactic cheese.
Facts
- Producer
- Torre dei Beati · visiting guide
- Grapes
- Trebbiano Abruzzese (100%)
- Classification
- Trebbiano d'Abruzzo DOC
- Oak
- Steel with a small share in acacia tonneau, 11 months on the lees
- ABV
- 12.5%
Frequently asked about Bianchi Grilli Trebbiano d'Abruzzo
What is the Bianchi Grilli range?
It is Torre dei Beati's name for small-volume white bottlings made to explore what their grapes can do, the notions the family cannot get out of their heads.
How is the Trebbiano vinified?
Cold maceration on the skins for three or four days, then the skins are separated and the must ferments in steel and, for a small part, in acacia tonneau, resting 11 months on the lees.
What does it taste like?
Straw yellow with golden reflections, intense and elegant on white and yellow flowers with robinia and broom to the fore, fresh yellow fruit pulp, white pepper and camomile.