Winery Castello dei LucciTrebbiano
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Trebbiano from the Winery Castello dei Lucci
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trebbiano of Winery Castello dei Lucci in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Trebbiano
Pairings that work perfectly with Trebbiano
Original food and wine pairings with Trebbiano
The Trebbiano of Winery Castello dei Lucci matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of meat and cheese pie, cassolettes of scallops or lasagna of the sea with zucchini.
Details and technical informations about Winery Castello dei Lucci's Trebbiano.
Discover the grape variety: Fiano blanc
This grape variety has been known and cultivated since ancient times in the Campania region - southern Italy - and in Sicily. It is said to be related to the Greco Bianco, another Italian variety. It can be found in Australia, Argentina, etc. and is virtually unknown in France, although it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Trebbiano from Winery Castello dei Lucci are 0
Informations about the Winery Castello dei Lucci
The Winery Castello dei Lucci is one of of the world's greatest estates. It offers 7 wines for sale in the of Rubicone to come and discover on site or to buy online.
The wine region of Rubicone
The wine region of Rubicone is located in the region of Emilia of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Biscardo or the Domaine Umberto Cesari produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Rubicone are Sangiovese, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Rubicone often reveals types of flavors of cherry, mocha or butter and sometimes also flavors of blueberry, minerality or red fruit.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
