Winery AcantoTrebbiano Acanto Marche
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Trebbiano Acanto Marche from the Winery Acanto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trebbiano Acanto Marche of Winery Acanto in the region of Marche is a with a nice freshness.
Food and wine pairings with Trebbiano Acanto Marche
Pairings that work perfectly with Trebbiano Acanto Marche
Original food and wine pairings with Trebbiano Acanto Marche
The Trebbiano Acanto Marche of Winery Acanto matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of cannelloni with parma ham, quiche with leeks and fresh salmon from flo or salted muffins with bacon and grated cheese.
Details and technical informations about Winery Acanto's Trebbiano Acanto Marche.
Discover the grape variety: Tannat meunier
This grape variety is found in southwestern France. It is a natural mutation of Tannat, so its resemblance is normal and only its very white down differentiates it. It is practically not propagated... another example of such a mutation, meunier or pinot meunier. - Synonymy: no synonym to date (for all the synonyms of grape varieties, click here!).
Last vintages of this wine
The best vintages of Trebbiano Acanto Marche from Winery Acanto are 2013, 0
Informations about the Winery Acanto
The Winery Acanto is one of of the world's greatest estates. It offers 5 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
