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    Fattorie Parri 'Gigi Bianco' Trebbiano 2018

    Fattorie Parri 'Gigi Bianco' Trebbiano 2018

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    Regular price

    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."


    Ancient towns perched atop hills with commanding views, sun-drenched days and hillsides dotted with vines and olive trees. The sunlight, the food and wine. Tuscany is a remarkable place. The white wines are crisp and savoury, Trebbiano is widely planted along with Malvasia, Vermentino and Vernaccia, the latter staring in the excellent Vernaccia di San Gimignano. Sangiovese is the undisputed king of the red grape varieties and is the base of such well known wines as Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. International grape varieties such as Cabernet Sauvignon, Merlot are also planted and in the DOC Bolgheri region, when blended with Sangiovese, the famous ‘Super Tuscan’ (now designated IGT) wines were born, the most famous examples being Sassicaia, Ornellaia and Tignanello. From sapid, racy whites through to savoury Chainti’s and bold IGT expressions, Tuscany offers much to the wine drinker and is firmly cemented as one of the world's great wine regions. Local Knowledge: It is possible to base yourself in Florence and venture out on day trips to tackle Tuscany’s famous wine towns but spend at least one night in a quintessential Tuscan town like Montepulciano.


    • Cellaring

      2-5 Years
    • Varieties

    • Vintage

    • Alcohol Content

    • Closure

    • Bottle Size


    Food Pairings & Recipe

    Food Pairing

    Olive Anchovy and Artichoke Blanco Pizza

    Blanco Pizza with Simon Johnson


    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


    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

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    Sale price
    Regular price
    GST included.
    $19.99 per bottle