Corzanello Bianco is dry, crisp, fresh, aromatic and medium-bodied (a perfect pairing for the cheeses Aljosha's wife produces from the sheep). Composed of Malvasia, Trebbiano, Chardonnay Semillon, and Petit Manseng this vibrant wine complements white-fleshed fish, crab, pasta dishes and hors d’oeurvres.
About this wine producer: Swiss architect Wendelin Gelpke acquired Corzano in 1969, and shortly thereafter added Paterno in 1974. Together, these two areas now comprise the estate of Fattoria Corzano e Paterno. The 140 hectare (346 acre) working farm produces wine, olive oil, and artisanal sheep cheeses, while also sharing the Tuscan region with guests at their agriturismo. Today, the 17 hectares (42 acres) of vineyards are in the hands of Wendelin Gelpke’s nephew, Aljoscha Goldschmidt, and his daughter, Arianna Gelpke, who are both enologists that manage the vineyards and wine production in the cellar.