The Winery La Betulla is one of the best wineries to follow in Vino da Tavola.. It offers 2 wines for sale in of Vino da Tavola to come and discover on site or to buy online.
Looking for the best Winery La Betulla wines in Vino da Tavola among all the wines in the region? Check out our tops of the best red, white or effervescent Winery La Betulla wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery La Betulla wines with technical and enological descriptions.
How Winery La Betulla wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef curry, leg with a spoon or seven o'clock leg or chili con carne.
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
Freedom in a bottle, from pop to gem.
How Winery La Betulla wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of cajun jumbalaya rice, salmon in bellevue or magic cake cheese quiche.
Simple whites or reds with a pale golden or deep ruby hue, a supple palate with moderate acidity and understated fruity aromas with discreet hybrid notes. Disease-resistant. Now marginal, they survive in a few heritage plots in France and bear witness to the post-phylloxera hybridisations of the first half of the 20th century. Synonym for the Villard Blanc and Villard Noir varieties, French hybrids obtained by Bertille Seyve in Bourgoin-Jallieu.
Planning a wine route in the of Vino da Tavola? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery La Betulla.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
