Winery CasellaTrebbiano Reserve Special Release
White wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Trebbiano Reserve Special Release
Pairings that work perfectly with Trebbiano Reserve Special Release
Original food and wine pairings with Trebbiano Reserve Special Release
The Trebbiano Reserve Special Release of Winery Casella matches generally quite well with dishes of beef, lamb or pork such as recipes of alsatian bäckeoffe, lamb tagine with prunes and dried fruits or whiskey paupiettes.
Details and technical informations about Winery Casella's Trebbiano Reserve Special Release.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Casella
The Winery Casella is one of of the world's great estates. It offers 35 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
