Golden yellow in colour, it releases hints of dried apricot and acacia honey on the nose with hints of flint. The palate is decadent and fresh with balanced sweetness and acidity. Textbook notes characteristic of Botrytis with burnt honey and dried fruit.
Trebbiano is an Italian wine grape, one of the most widely planted grape varieties in the world. It gives good yields, but tends to yield undistinguished wine. It can be fresh and fruity, but does not keep long. Also known as Ugni Blanc, it has many other names reflecting a family of local subtypes, particularly in Italy and France. There are a multitude of different clones of Malvasia found all over Italy. Although from different origins, they all share some characteristics including a spicy fragrance of musk and apricot and rather high residual sugar. These characteristics make Malvasia particularly suitable for the production of sparkling and sweet wines.
Toscana IGT is the most —and the most commonly used—of Italy’s Indicazione Geografica Tipica (IGT) titles. The geographical region it indicates is, in short, Tuscany. Toscana IGT wines can be made in any village in any of Tuscany’s 10 provinces (Arezzo, Firenze, Grosseto, Livorno, Lucca, Massa Carrara, Pisa, Pistoia, Prato and Siena). In 1992, the Italian government introduced a new wine classification category: Indicazione Geografica Tipica (IGT). This successfully introduced a mid-ground between the highly regulated DOCG and DOC classifications and the lowly, unregulated Vino di Tavola. IGT wines are created with the bare minimum of restrictions required to ensure quality wine production: they bear a vintage statement and producer name; they must be made from at least 85% of the grape variety; and the region of origin must be stated on the label.
The Obvius Giallo Oro di Salcheto comes to life in the vineyard of only 2 hectares of Poggio Piglia, located in the Sienese municipality of Chiusi. It is produced with white berried grapes of the Trebbiano and Malvasia varieties, harvested immediately after the first signs of noble rot.
Born in the white grape rows of the Poggio Piglia vineyard, gathered at the first rays of noble rot, it is fermented and aged 12 months in “tonneaux”. It is then completed as a “blend” of different vintages and refined in bottle for a further 6 months.