Montesecondo Bianco Toscana IGT Trebbiano 2022

Montesecondo Bianco Toscana IGT is a minimal-intervention white from Tuscany, made from 100% Trebbiano sourced from organically farmed vineyards near Pisa. Grown on sandy, rocky clay-limestone soils, the wine reflects a raw and authentic expression of both grape and place, shaped by a more natural, hands-off approach to winemaking.

Fermented spontaneously with native yeasts in concrete without temperature control or added sulphur, the wine undergoes a short skin maceration, giving it a subtle amber hue and added texture - placing it stylistically between a classic white and an orange wine. Ageing in cement preserves purity and structure, while bottling without fining or filtering maintains its unpolished, living character.

This is a fresh, textural and slightly wild expression of Trebbiano - light in alcohol, savoury and quietly complex - best enjoyed slightly warmer than typical whites to fully reveal its layered, natural profile.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Orange Wine
Style: Light-bodied, Textural, Savoury
Grape Varietal: Trebbiano
Tastes Like: Comparable to a dry Pinot Grigio, but more textured, savoury and gently skin-contacted with citrus peel, orchard fruit and a subtle amber edge
Alcohol Percentage: 11.5%
Closure: Cork
Size: 750mL
Appellation: Toscana IGT
Region: Tuscany, Italy
Terroir: Sandy, rocky clay-limestone soils near Pisa
Aging: Spontaneous fermentation and ageing in concrete, with short skin maceration and no fining or filtering
Serving Temperature: 10–12℃ – Serve lightly chilled, not too cold

Montesecondo is a small, organic producer in Tuscany known for minimal-intervention wines that prioritise authenticity, energy and site expression. Working with a hands-off philosophy, the estate farms organically and allows each wine to develop with as little manipulation as possible.

This Bianco Toscana IGT is made from Trebbiano grown near Pisa and reflects Montesecondo’s natural approach—spontaneous fermentation with native yeasts, short skin contact, ageing in concrete, and bottling without fining or filtering. The result is a wine that feels raw, alive and quietly complex, sitting somewhere between a classic white and a light orange wine.

Seafood: Excellent with grilled octopus, sardines or seafood antipasti
Vegetarian: Pairs beautifully with roasted cauliflower, fennel or pumpkin dishes
Italian Classics: Great with pappa al pomodoro, vegetable tart or rustic antipasti
International: Works well with Middle Eastern dishes, tahini-based plates or lightly spiced foods

Pecorino Toscano (Young): Salty and firm, complements the wine’s savoury edge
Ricotta Salata: Lightly salty and crumbly, works with the wine’s freshness
Goat Cheese: Tangy and creamy, lifts the citrus and texture
Taleggio: Soft and earthy, pairs well with the wine’s subtle wildness

Pappa al Pomodoro (Tuscan Tomato & Bread Stew)

Ingredients:

• 400g ripe tomatoes or good-quality tinned tomatoes
• 200g stale Tuscan bread (unsalted), torn into pieces
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, lightly crushed
• 500ml vegetable stock or water
• Fresh basil leaves
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a pot and gently warm the garlic until fragrant.
2. Add the tomatoes and cook for 10–15 minutes until softened and slightly reduced.
3. Pour in the stock and bring to a gentle simmer.
4. Add the torn bread and stir until it absorbs the liquid and breaks down into a thick, rustic stew.
5. Simmer for another 10 minutes, stirring occasionally, until rich and creamy in texture.
6. Remove the garlic, season to taste, and finish with fresh basil and a generous drizzle of olive oil.

The rustic texture, olive oil richness and tomato depth complement the wine’s skin-contact grip and savoury character, while its acidity keeps the dish fresh and balanced — a true Tuscan pairing.