Trebbiano Toscano is a variety that you find as the base of any Tuscan house white blend. However, when you taste what Cosimo has done with this native variety you might wonder: why aren’t more winemakers making deliciously crisp 100% Trebbiano Toscano? That’s one we’re happy to mull over while enjoying a glass of his Daphnaé.
The Daphnaé, named for Cosimo and Annick’s daughter, is Trebbiano in a rich, full bodied, Tuscan style that preserves enough acidity to deliver a clean, crisp finish that will pair with scallops, roast pork or chicken and sauteed mushrooms quite easily.
From the winemaker:
Grapes are harvested late, on the first half of October.
This wine is the result of a long research and trial work on grape maceration that has led us to choose a 4-day skin maceration process, in open vats, at room temperature. Vinification, without adding selected yeasts or any kind of chemical additives, takes place in barriques and tonneaux, where the wine is aged for about one year. Daphné is bottled without filtration or clarifications.
Mouth-filling wine, good body, soft entry and mineral finish. Intense fruity nose with herbal sensations.
The wine structure allows to match it with dishes that are generally paired with red wines, such as meats, even red ones, matured cheeses, pigeons, white truffles and pâté de foie gras.
Sourced from Cosimo Maria Masini