THE BOTTARGA OF ORBETELLO
Bottarga di Orbetello has ancient origins, witnessed since the fifteenth century. It is obtained exclusively from the ovary sacs of the mullet (Mugil cephalus). To obtain the Bottarga di Cefalo it is necessary to select at the beginning the specimens of fresh fish and then go on to put into practice a whole series of operations that arise from many years of specific experience. It will be necessary to manipulate the bags extracted with care from the fish specimens, then move on to salting and slow drying, and then finish with vacuum packaging. The smoking of fish products has always been used to preserve food longer. This practice was taught to the Orbetello population following the Spanish domination; in fact, the Spaniards themselves, skilled navigators, used to dry and smoke fish to be able to keep it for travel. The processing phases of this finished product have remained, also in this case, traditional and carried out with artisanal methods.
The production area is in the territory of Orbetello, called “La Parrina”, which extends for over 110 hectares: the Parrina DOC is located entirely within the largest Ansonica Costa dell’Argentario DOC. The name “Parrina” probably originates from the Castilian word which indicates a pergola where wines or figs are grown. Others argue instead that the area took its name from the Order of Parrini, which had a monastery in this area in the twelfth century (although the existence of this order is difficult to document).
Parrina Rosso & Riserva: 70% Sangiovese grapes and the rest composed of non-aromatic red vines. The color is ruby red, the scent is delicate, pleasant, aromatic, velvety and dry, while the Riserva tends to garnet red, with an intense, full-bodied and aromatic, dry, austere and notable flavor.
Parrina Rosato: 70% Sangiovese grapes. The color is bright pink, the perfume delicate with elegant notes, the
dry and round, fresh and harmonious flavor.
Parrina Bianco & Vin Santo: like the Bianco di Pitigliano, it is a complex mix of Trebbiano Toscano (10-30%), Ansonica (30-50%), Vermentino (20-40%) and no more than 20% of Chardonnay and Sauvignon. It normally has a slightly golden straw yellow color. The scent is fragrant and persistent, while the flavor is velvety dry with a slightly bitter aftertaste. The vin santo varies from golden yellow to amber and the scent is delicate and intense.