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 cuttlefish rust from my grandmother in sète, quiche without pastry, courgette and blue cheese or lili's gressins.
Details and technical informations about Winery Casteltorre's Trebbiano Puglia.
Discover the grape variety: Posip
Structured, aromatic whites with a sustained golden colour, ample palate with preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers, dried apricot and characteristic salty marine notes from coastal limestone terroirs. Also made by extended maceration. Star of the insular white wines of Korčula, one of Croatia's great autochthonous whites. Croatian autochthonous white variety grown almost exclusively on the island of Korčula, in Dalmatia.
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
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
