Mueller Thurgau 2003 - Torboli Vini

€ 15.00

  • BRAND: Torboli Vini
  • CATEGORY: Reserve Wines
  • AVAILABILITY: pronta consegna

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All the images present are for illustration purposes only.

Product description

Bianco Mueller Thurgau 2003 IGT - 3,580 bottles produced
Wine without sulphites obtained by the fermentation of grape juice only.
Training system: Trentino half pergola.-
Grapes: Mueller Thurgau 100%
Location: Hills north of Lake Garda in the municipality of Rovereto
Conferred vineyard area: Location Rovereto grapes from organic farming
Yield / ha: 85 q / Ha, 60 hl./Ha.
Soil, Altutudine, Exposure: Hills of morainic nature 150 s.l.m. exposure of the vineyards south-east Clayey soils mixed with gravel.
Conduction and harvest period: Manual in 10 kg crates, second decade of September.
Vinification: In white by Wilmess press, after destemming.
Organoleptic characteristics: Clear greenish yellow color, intense and pleasant aroma, velvety, round and harmonious flavor, slightly aromatic reminiscent of "aromatic herbs".
Pairings: Appetizers, first and second courses of fish ideal as a dessert wine paired with desserts, an interesting pairing with Roman goat cheese and wildflower honey.

Manufacturer's recommendations: The wines obtained with our winemaking technique are the product of the fermentation of grape juice without the addition of any type of additive and no manipulation that can alter the natural development of the wine.

Wine analysis
Actual alcoholic strength by volume 12.19 ml / 100ml

Developed alcohol degree
Density at 20 ° C 0.9899
Specific gravity at 20 °
Total acidity in tartaric acid 4.94 g / l
Total acidity (as tartaric acid)
Total dry extract 15.70 g / l
Total dry extract
Reduced sugars expressed
in invert sugar 1,00 g / l
Reducing sugar as inverted sugars
Malic acid 0.20 g / l
Total undetectable sulfur dioxide <5 mg / l
Total sulphurous anhydride
Free undetectable sulfur dioxide <5mg / l
Free sulphurous anhydride
Volatile acidity in acetic acid 0.30 g / l
The goal is to allow the wine a natural stability and maturation. The wine presents itself for what nature gives without any type of intervention, the sensations of the bouquet and flavors are characterized by their wild fragrance and sincerity.

This is due to various factors: the lack of copper residues, the absolute absence of sulphites and not least the lack of heavy metals normally present in all wines where the grapes have not been previously washed. This is also why wine actually comes out of the evaluation parameters normally used by "sommelier" professionals.

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