Torbato

Torbato is a white grape variety that is primarily grown in the Sardinian region of Italy. It is known for producing dry, sparkling wines with a distinctive mineral character. The grape is believed to have been brought to Sardinia by the Catalans in the 14th century.

History

The origins of Torbato are somewhat unclear, but it is generally believed to have been introduced to Sardinia by the Catalans during their occupation of the island in the 14th century. The grape is thought to be a relative of the Cava grape used in Spain for sparkling wine production.

Viticulture

Torbato is a difficult grape to grow, requiring specific soil conditions and careful vineyard management. It thrives in the limestone-rich soils of Sardinia, particularly in the Alghero region. The grape has a naturally low yield, which contributes to the rarity and value of Torbato wines.

Wine Production

Torbato wines are typically dry and light-bodied, with a high acidity and distinctive mineral character. They often exhibit flavors of green apple, pear, and citrus, with a slight saline note that reflects the grape's coastal origins. While most Torbato wines are still, a small amount is made into a traditional-method sparkling wine by a few producers.

Food Pairing

Due to its high acidity and mineral character, Torbato pairs well with a variety of foods. It is particularly well-suited to seafood dishes, such as grilled fish, shellfish, and sushi. It can also complement lighter poultry dishes and fresh salads.

See Also

• List of Italian grape varieties
• Italian wine
• Sardinian wine