Winery Mario GiacondiTrebbiano Rubicone
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 Rubicone from the Winery Mario Giacondi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trebbiano Rubicone of Winery Mario Giacondi in the region of Emilia-Romagna is a with a nice freshness.
Food and wine pairings with Trebbiano Rubicone
Pairings that work perfectly with Trebbiano Rubicone
Original food and wine pairings with Trebbiano Rubicone
The Trebbiano Rubicone of Winery Mario Giacondi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with "favouilles" (curries), quiche without pastry or pretzel and ode mauricette!.
Details and technical informations about Winery Mario Giacondi's Trebbiano Rubicone.
Discover the grape variety: Candin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1981.
Last vintages of this wine
The best vintages of Trebbiano Rubicone from Winery Mario Giacondi are 2013, 2016, 0, 2014
Informations about the Winery Mario Giacondi
The Winery Mario Giacondi is one of of the world's great estates. It offers 24 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
