From the (brilliant, Italian specialist importer) "Been working on this wine for a few years (to nail it stylistically). Unfined, unfiltered Trebbiano that is made in a really hands off way. Has the saltiness that I love in Trebb when it is left to it’s own devices and it is a variety that if you filter, you really strip the soul out of if.
We made merely 300 dozen which was basically gobbled up by the Australian wine trade before release."
Region
Specifications
-
Cellaring
2-5 Years -
Varieties
Trebbiano -
Vintage
2018 -
Alcohol Content
12% -
Closure
Screwcap -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Olive
• Anchovy and Artichoke Blanco Pizza
Blanco Pizza
with Simon Johnson
INCREDIENTS
200 g buffalo mozzarella
½ cup Simon Johnson green pincholine olives
200 g chargrilled artichokes
50 g Ortiz Anchovies
½ cup oregano leaves
Parmesan cheese, grated
Joseph Cold Pressed Olive Oil, for drizzling
Pizza dough
1 cup luke warm water
1 t caster sugar
1 T dry yeast
3 cups 00 flour, plus extra for kneading
1 t sea salt
METHOD
To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
Preheat oven to 240 C.
Divide dough into 2 balls and roll out to 2 mm thick rounds.
Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.
Expand recipe
Food Pairing
• Olive • Anchovy and Artichoke Blanco Pizza
Blanco Pizza with Simon Johnson
INCREDIENTS
200 g buffalo mozzarella
½ cup Simon Johnson green pincholine olives
200 g chargrilled artichokes
50 g Ortiz Anchovies
½ cup oregano leaves
Parmesan cheese, grated
Joseph Cold Pressed Olive Oil, for drizzling
Pizza dough
1 cup luke warm water
1 t caster sugar
1 T dry yeast
3 cups 00 flour, plus extra for kneading
1 t sea salt
METHOD
To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
Preheat oven to 240 C.
Divide dough into 2 balls and roll out to 2 mm thick rounds.
Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.
Shipping & Returns
Standard Delivery in Australia
Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information
Heat Policy
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Returns
- Sale price
- $19.99
- Regular price
- $19.99