Seimiglia Colle di Bordocheo 2021: The Unusual Pizza Pairing

When the Lucca region takes your taste buds by surprise: Seimiglia 2021 from Colle di Bordocheo paired with Stracchino and Crudo pizza. Forget the old stereotypes about Tuscan whites being best drunk young and, above all, forget the clichéd pairing of pizza and beer. Today we’re taking you to the hills of Segromigno in Monte, in Capannori (Lucca), to tell you about an exceptional gastronomic pairing. The star of the show is the Seimiglia Trebbiano Macerato 2021 from Azienda Agricola Colle di Bordocheo, an organic gem from the region that offers a surprising pairing with a classic Margherita-style pizza topped with prosciutto crudo, stracchino and fresh cherry tomatoes.The Wine: An unexpected Trebbiano with five years of ageing. Produced in an extremely limited run (just 800 bottles), Colle di Bordocheo’s Seimiglia Biologico is a single-varietal Trebbiano that defies convention. The winemaking process involves spontaneous fermentation in stainless steel with maceration on the skins until the cap rises, followed by a very long ageing period of about a year in Hungarian tonneaux with continuous batonnage.Five years after the harvest, one might expect a tired wine or one unbalanced by heavy tertiary notes. On the contrary, the glass reveals impressive youthfulness and dynamic flavour: On the nose: A captivating profile of ripe yellow floral notes and warm hints of exotic fruit derived from the time spent on the skins and the oak. On the palate: The real surprise. The palate is underpinned by a rich, vibrant acidity that remains fully intact. Fresh, crisp notes of citron and grapefruit emerge, lending the wine a disarming cleanliness and verticality.The Pizza: A balance of richness, savouriness and freshness. To stand up to a structured and deep Trebbiano, we’ve chosen a pizza that breaks with tradition thanks to ingredients added strictly raw straight from the oven:The Margherita base: This provides the warm structure of the dough base and the sweet acidity of cooked tomato. Stracchino: This adds an enveloping, rich creaminess, with a sweet lactic undertone.The prosciutto: It brings a bold savouriness and a chewy, succulent texture. The cherry tomatoes: They release a burst of vegetable freshness and juice with every bite.The Pairing: Why does the magic work? This combination is not just spot-on; it’s compelling because it plays on perfect contrasts and unexpected similarities: The acidity cuts through the richness: The stracchino and the fatty part of the prosciutto tend to coat the palate. The citrus notes (citron and grapefruit) and the Seimiglia’s rich acidity instantly cleanse the palate, resetting the taste buds for the next bite.The savoury-fruity contrast: The notes of exotic fruit and the wine’s developed aromas create a stunning contrast with the intense savouriness of the prosciutto. It is a liquid reinterpretation, refined and infinitely more complex than the classic “prosciutto and melon”.The aromatic embrace on the finish: The ripe yellow floral notes and the wine’s body support the structural sweetness of the pizza (the carbohydrates in the dough and the freshness of the cherry tomatoes), prolonging the tasting experience into a persistent and profound finish.The Verdict: The 2021 Seimiglia from Colle di Bordocheo demonstrates that Trebbiano, when crafted with artisanal skill and respect for the winemaking process, has the stamina of a marathon runner. Pairing it with a gourmet pizza topped with stracchino and prosciutto is no gamble, but rather the ultimate way to showcase a great Tuscan macerated white wine.