The secret to Torgiano is its soil. The vineyards in the Pometo area produce wines that reflect the texture of the valley. This terroir is able to lighten up the flavours and bring fruit – as the name Pometo (apple orchard) suggests– crunchiness and spontaneity for fun, fresh wines that are indisputably associated with their land of origin.

Label: the “cat” is taken from one of the ex libris of the MUVIT Wine Museum in Torgiano, designed by Andrzej Kot.


Style: white vin de soif with local varieties.

Grape varieties: 100% Grechetto.

Color: intense straw yellow.

Bouquet: heady and with a good impact, delicately floral (jasmine, rose and anise), reminiscent of delicate nectarine exotic fruit, pi- neapple and citrus, closing with a Mediterranean blow.

Taste: dry, full of volume and layers with a good return of fruit in the mouth. The wine shows a fun dynamic balance thanks to the traditional almond closure of Grechetto, an important flavor and lively freshness.

Uncork: at 10-12°C.

Counter pairing: fried pecorino from Norcia.

Traditional pairing: cabbage soup with pecorino cheese from Subasio.

Fusion pairing: tuna belly and Japanese amberjack sashimi.

Curiosity: Grechetto belongs to the large “Greco” family whose varieties originally come from Greece. In Umbria there are se- veral “clones” of this variety such as the one from Orvieto and the one from Todi, which is characte- rized by smaller and sparser bunches.



Style: white vin de soif with local varieties.

Grape varieties: the variety is so territorial that we cannot write it on the label of a wine made out- side its Umbrian terroir of origin, but the name of the wine says it all. Trespo comes from one of the most iconic Umbrian white grape varieties.

Colour: straw yellow with traditional greenish reflections that reveal taste and aroma.

Bouquet: slightly fruity with hints of citrus, hints of tropical fruit and notes of Mediterranean scrub.

Taste: fresh and mineral, smooth and dynamic with a textured and crunchy center palate.

Uncork: at 10-12C. Trespo is at its best when young, but try to forget it in your cellar for a cou- ple of years.

Counter pairing: truffle omelette.

Traditional pairing: strangozzi pasta with zucchini, Norcia cured pork cheek and saffron.

Fusion pairing: Bacalao Pil Pil.

Curiosity: with the rule from 2020 the grape variety of this wine can only be indicated in its DOC version and no longer in the Umbria IGT version, we decided to give it a fantasy name that re- calls it, vaguely.



Style: white vin de soif

Grape varieties: 100% pinot grigio.

Colour: a beautiful straw yellow with slight greenish reflections when young.

Bouquet: good impact with delicate floral and fresh fruit notes such as peach, banana and green apple. Light notes of tamarind and citrus peel are released when oxigenated. Interesting very delicate hints of medicinal herbs and Mediterranean scrub.

Taste: dry and tense but with good volume and structure. Fresh and savory with a glou glou profile combining the more playful and delicate side of Pinot Grigio with the more territorial one.

Uncork: at 10-12C.

Counter pairing: fried lake latte- rini fish.

Traditional pairing: risotto with Trasimeno tench.

Fusion pairing: Murgh Makhani butter chicken curry.

Curiosity: Giorgio Lungarotti in- troduced Pinot Grigio in Umbria in the early 1970s together with Pi- not Noir and Chardonnay. Initially dedicated only to sparkling wine production, these varieties soon became a symbol of Lungarotti’s school of experimentation.



Style: red vin de soif with local varieties.

Grape varieties: 100% Sangiovese.

Color: red with light purple reflections.

Bouquet: light bloody notes, hints of blood orange and Mediterranean scrub in combo with a juicy red fruit.

Taste: fresh and crunchy, with a full and dynamic center pala- te never harnessed by tannins which, in this case, simply bring further texture. Intense and controlled, never explosive, smooth and fun in his reference to the bouquet.

Uncork: daily wine which, than- ks to its delicate tannins, can also be served in summer after a short time in a glacette. Serve at 14°-16°C.

Counter pairing: IGP Norcia prosciutto.

Traditional pairing: sandwich with Umbrian “porchetta” roasted pork from Bevagna.

Fusion pairing: Siu Yuk – Canto- nese pork belly.

Curiosity: Sangiovese is the most widespread Italian grape variety but it is only in a few selected territories of Central Italy that it reaches its maximum expression. A “litmus test” of the value of a terroir. The Sangiovese from Torgiano tends to have great freshness, textural layers of fruit and delicate tannins.