Winery AlbeaTrullo Bianco Verdeca
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Trullo Bianco Verdeca from the Winery Albea
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trullo Bianco Verdeca of Winery Albea in the region of Puglia is a powerful.
Food and wine pairings with Trullo Bianco Verdeca
Pairings that work perfectly with Trullo Bianco Verdeca
Original food and wine pairings with Trullo Bianco Verdeca
The Trullo Bianco Verdeca of Winery Albea matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of valencian paella, tuna, pepper and tomato quiche or happy new year bites.
Details and technical informations about Winery Albea's Trullo Bianco Verdeca.
Discover the grape variety: Verdeca
Lively, refreshing whites with a pale robe, lean palate and fresh acidity. Delicate aromas of citrus (lemon, grapefruit), green apple, white flowers, fresh almond and saline mineral notes. Light finish, best drunk young. Star of Locorotondo DOC and Martina Franca DOC in the Itria Valley at the heart of Puglia; long used for vermouths. Native Apulian variety, identical to the Greek Lagorthi according to recent DNA analysis.
Last vintages of this wine
The best vintages of Trullo Bianco Verdeca from Winery Albea are 2018, 2015, 2017, 2012
Informations about the Winery Albea
The Winery Albea is one of of the world's great estates. It offers 38 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
