Winery CasteltorreTrebbiano Puglia
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 Trebbiano Puglia from the Winery Casteltorre
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trebbiano Puglia of Winery Casteltorre in the region of Puglia is a powerful.
Food and wine pairings with Trebbiano Puglia
Pairings that work perfectly with Trebbiano Puglia
Original food and wine pairings with Trebbiano Puglia
The Trebbiano Puglia of Winery Casteltorre matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of monkfish tail with coconut milk and curry, mushroom, bacon and gruyere quiche or biscuits for dogs.
Details and technical informations about Winery Casteltorre's Trebbiano Puglia.
Discover the grape variety: Epinou
A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.
Last vintages of this wine
The best vintages of Trebbiano Puglia from Winery Casteltorre are 2012, 0
Informations about the Winery Casteltorre
The Winery Casteltorre is one of of the world's great estates. It offers 28 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
