Winery Cà d'AbruzzoSanta Maiella Trebbiano Semidolce
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 Santa Maiella Trebbiano Semidolce from the Winery Cà d'Abruzzo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Santa Maiella Trebbiano Semidolce of Winery Cà d'Abruzzo in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Santa Maiella Trebbiano Semidolce
Pairings that work perfectly with Santa Maiella Trebbiano Semidolce
Original food and wine pairings with Santa Maiella Trebbiano Semidolce
The Santa Maiella Trebbiano Semidolce of Winery Cà d'Abruzzo matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of seafood lasagna, quiche with leeks and fresh salmon from flo or baked salmon steaks.
Details and technical informations about Winery Cà d'Abruzzo's Santa Maiella Trebbiano Semidolce.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Informations about the Winery Cà d'Abruzzo
The Winery Cà d'Abruzzo is one of of the world's greatest estates. It offers 18 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
