||Torbato is a late-ripening variety normally harvested in late September or early October
||The physiology of the Torbato berry, with its fibre-rich pulp, requires crushing to be followed by brief low-temperature contact of the must with the solid parts of the fruit. This encourages the natural texture-softening action of the enzymes and extraction of varietal compounds. The clarified must ferments at low temperatures for about 20 days.
||A wonderfully natural partner for seafood, reaching unforgettable heights when paired with crustaceans.