Fabbrica Newton Bianco Toscano

Fabbrica was founded in 2013 with a sole objective: to make purist wines with a strong identity that best express the character of the Val d’Orcia unique Tuscan territory.

Fabbrica cannot boast a century of heritage to the territory, nor several generations of winemakers and that is why their main purpose is to experiment and see what this place can offer from an innovative point of view and without borders / infinity of possibilities.

This freedom leads the team to experiment every year and produce exclusive wines for a single vintage. Fabbrica do not try to make wines to copy others, nor to please the market or the journalist, they always have a neutral / avant-garde vision and only strive to bring you everything that Fabbrica can showcase, with undoubtedly also a little of themselves.

Vermentino, Viognier

The climate of Pienza has strong analogies with the Rhone valley: it is less continental than the northernmost part of the valley, with marked summer temperature variations and winds throughout the year; less hot than the lower Rhone Valley, but similarly rainy. The climate is warm and temperate in Pienza. There is significant rainfall throughout the year, even in the driest month.

The hilly morphology that distinguishes Pienza recalls the southern part of the Rhone Valley while the soils are more similar to the Crozes-Hermitage area, where the calcareous clayey sands are predominant. The soils of Fabbrica are sandy-clayey with high cation exchange capacity, good supply of active limestone (about 8%), high supply of mineral salts (potassium, magnesium, calcium, iron, manganese, zinc, copper and iron) and lots of Pliocene and quaternary marine deposits. They are characterized by good structure, draining capacity and excellent propensity to retain useful water in depth. The soils are structurally more similar to those in Hermitage than in Chateauneuf du Pape, but from the analytical point of view they have strong analogies with both.

Knowing this, it is Fabbrica’s goal to show that their terroir is unique and their wines have their own personality.

50% Vermentino, 50% Viognier.

Selected grapes were destemmed and pressed, with the juice left to clarify for 48hrs at 10°C.

No clarifying agents were added, the lightly clarified juice was racked into 20HL Grenier conical wooden fermenters and left to ferment using natural yeasts. At the end of the fermentation, the wine was racked to fill a fermenter with each variety and a 50/50 blend of the two varieties was racked into an unlined concrete tank, the various parts were then left for 11 months on heavy lees before being blended together into stainless steel for 6 months prior to bottling.

Two varieties that on paper look like polar opposites: Vermentino, austere, crisp and saline; Viognier, Fragrant, full and exuberant. Yet together, in equal measure, you wonder how they could ever have been kept apart. A sensitive, bewitching, multifaceted wine.

It’s a rich, quite creamy style with ripe stone fruits and some fresh citrus too. Well balanced, dry, long & creamy.

Good with any fish/white meat dishes.