Turdoi
Ruberti Grappello
Rosé: 11.5% Vol.
TURDOI takes its name from the dialectal appellation referring to Torre d’Oglio, a characteristic wooden bridge on concrete barges dating back to the beginning of the last century in the vicinity of the Val d’Oca vineyard and Winery. TURDOI is made from Grappello Ruberti grapes harvested by hand exclusively from the estate vineyards. We followed the method of refermentation in the bottle, in French Pétillant-Naturel Pét-Nat (Ancestral method or “wine with the bottom”), which characterizes Turdoi by its intense red fruit notes, refined delicately effervescent perlage and exquisite freshness.
ORIGIN
The Grappello Ruberti grapes used to make TURDOI come from the “Val d’Oca” vineyard between San Matteo and Sabbioni, in the province of Mantua in Lombardy, in that tongue of land that, flanking the Oglio Nature Park, wedges into the Po River. The soil is characterized by the deep layer of alluvial sediments of a clayey nature that ensures its high water retention capacity and constant supply of nutrients. The presence of a delicate surface limestone vein requires the vine to make selective and delicate root uptake. The intermediate climate between oceanic and Mediterranean in conjunction with the most passionate care of the vineyard constitute key ingredients for a wine of balanced structure and exquisite minerality.
To the eye
TURDOI stands out for its attractive and distinctive onion-skin pink color. Unlike the Classical Method, in the Ancestral Method the yeasts from bottle refermentation are not “disgorged.” Clarity and transparency characterize TURDOI until you reach the bottom where the yeasts have settled. TURDOI exhibits a lively effervescence, with fine, persistent bubbles that rise in the glass giving a foretaste of an exhilarating taste experience.
Nose
The Grappello Ruberti used to make TURDOI expresses a broad and intense flavor profile. It fades from hints of fresh red fruits such as strawberries, raspberries, cherries to berries such as blueberries, blackberries. Slight hints of yeast hark back to the long process of bottle refermentation of this elegant, sparkling Rosé.
On the palate
TURDOI’s fruit profile opens to flavors of strawberries, raspberries, cherries and other red fruits. The balanced tannicity together with the harmonious relationship between acidity and sweetness create a pleasant and inviting flavor profile. TURDOI has fine and persistent bubbles that create a pleasant effervescent sensation enriched by exquisite minerality.
pairings and tasting tips
Cold Cuts and Light Cheeses: Pair TURDOI with a selection of cured meats such as prosciutto, salami, and light cheeses such as parmesan or pecorino. TURDOI’s freshness goes well with the salty and fatty flavors of cured meats and cheeses.
Seafood: Try pairing TURDOI with light seafood dishes such as seafood salads, raw fish or fish carpaccio. The freshness well complements the marine flavors.
Light Italian Cuisine:TURDOI goes well with light Italian cuisine, such as cold pasta, pasta salads, bruschetta, and dishes made with fresh tomatoes and basil.
Vegetarian Appetizers:Pair TURDOI with appetizers made with fresh vegetables, such as salads, vegetable carpaccio, grilled eggplant, or bruschetta with fresh tomatoes.
Spicy Dishes:The vibrancy and freshness of TURDOI can contrast well with mildly spicy dishes, such as Mexican, Indian or Thai cuisine.
Margherita or white pizza: TURDOI’s combination of freshness and acidity goes well with the simplicity and flavors of pizza, particularly with a Margherita or white pizza.
Light Asian Dishes: Experiment with pairing with light Asian cuisine, such as sushi, sashimi, seaweed salads or tofu dishes.
Summer Salads: TURDOI is ideal to accompany fresh and light salads, perhaps enriched with fruits such as strawberries or apples.
Light Sweets: For a dessert pairing, opt for light desserts such as sorbets, fresh fruit or fruit cakes.
Service: Recommended serving temperature: 8-12 degrees.
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TURDOI
Rosé
Bottle-Refined
11.5% Vol.
TURDOI takes its name from the dialectal appellation referring to Torre d’Oglio, a characteristic wooden bridge on concrete barges dating back to the beginning of the last century in the vicinity of the Val d’Oca vineyard and Winery. TURDOI is made from Grappello Ruberti grapes harvested by hand exclusively from the estate vineyards. We followed the method of re-fermentation in the bottle (Ancestral method or “wine with the bottom”), which characterizes Turdoi for its intense red fruit notes, refined delicately effervescent perlage and exquisite freshness.
ORIGIN
The Grappello Ruberti grapes used to make TURDOI come from the “Val d’Oca” vineyard between San Matteo and Sabbioni, in the province of Mantua in Lombardy, in that tongue of land that, flanking the Oglio Nature Park, wedges into the Po River. The soil is characterized by the deep layer of alluvial sediments of a clayey nature that ensures its high water retention capacity and constant supply of nutrients. The presence of a delicate surface limestone vein requires the vine to make selective and delicate root uptake. The intermediate climate between oceanic and Mediterranean in conjunction with the most passionate care of the vineyard constitute key ingredients for a wine of balanced structure and exquisite minerality.
To the eye
TURDOI stands out for its attractive and distinctive onion-skin pink color. Unlike the Classical Method, in the Ancestral Method the yeasts from bottle refermentation are not “disgorged.” Clarity and transparency characterize TURDOI until you reach the bottom where the yeasts have settled. TURDOI exhibits a lively effervescence, with fine, persistent bubbles that rise in the glass giving a foretaste of an exhilarating taste experience.
Nose
The Grappello Ruberti used to make TURDOI expresses a broad and intense flavor profile. It fades from hints of fresh red fruits such as strawberries, raspberries, cherries to berries such as blueberries, blackberries. Slight hints of yeast hark back to the long process of bottle refermentation of this elegant, sparkling Rosé.
On the palate
TURDOI’s fruit profile opens to flavors of strawberries, raspberries, cherries and other red fruits. The balanced tannicity together with the harmonious relationship between acidity and sweetness create a pleasant and inviting flavor profile. TURDOI has fine and persistent bubbles that create a pleasant effervescent sensation enriched by exquisite minerality.
pairings and tasting tips
Cold Cuts and Light Cheeses: Pair TURDOI with a selection of cured meats such as prosciutto, salami, and light cheeses such as parmesan or pecorino. TURDOI’s freshness goes well with the salty and fatty flavors of cured meats and cheeses.
Seafood: Try pairing TURDOI with light seafood dishes such as seafood salads, raw fish or fish carpaccio. The freshness well complements the marine flavors.
Light Italian Cuisine:TURDOI goes well with light Italian cuisine, such as cold pasta, pasta salads, bruschetta, and dishes made with fresh tomatoes and basil.
Vegetarian Appetizers:Pair TURDOI with appetizers made with fresh vegetables, such as salads, vegetable carpaccio, grilled eggplant, or bruschetta with fresh tomatoes.
Spicy Dishes:The vibrancy and freshness of TURDOI can contrast well with mildly spicy dishes, such as Mexican, Indian or Thai cuisine.
Margherita or white pizza: TURDOI’s combination of freshness and acidity goes well with the simplicity and flavors of pizza, particularly with a Margherita or white pizza.
Light Asian Dishes: Experiment with pairing with light Asian cuisine, such as sushi, sashimi, seaweed salads or tofu dishes.
Summer Salads: TURDOI is ideal to accompany fresh and light salads, perhaps enriched with fruits such as strawberries or apples.
Light Sweets: For a dessert pairing, opt for light desserts such as sorbets, fresh fruit or fruit cakes.
Service: Recommended serving temperature: 8-12 degrees.
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