Winery La StoppaTrebbiolo Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Trebbiolo Rosso from the Winery La Stoppa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trebbiolo Rosso of Winery La Stoppa in the region of Emilia-Romagna is a powerful.
Wine flavors and olphactive analysis
On the nose the Trebbiolo Rosso of Winery La Stoppa in the region of Emilia-Romagna often reveals types of flavors of iron, cherry or oaky and sometimes also flavors of smoke, earthy or blackberry.
Food and wine pairings with Trebbiolo Rosso
Pairings that work perfectly with Trebbiolo Rosso
Original food and wine pairings with Trebbiolo Rosso
The Trebbiolo Rosso of Winery La Stoppa matches generally quite well with dishes of beef, pasta or lamb such as recipes of thai beef curry, chicken wok with chinese noodles or lamb tagine with dried fruits and herbs.
Details and technical informations about Winery La Stoppa's Trebbiolo Rosso.
Discover the grape variety: Muscat reine des vignes
Table grape with medium bunches and golden berries with thin skin and muscat-flavoured flesh, with a sweet aromatic flavour (rose, fresh grapes). Early ripening. Very rarely vinified, occasionally as aromatic muscat-style whites. Grown for fresh consumption in central and eastern Europe, prized for its attractive appearance and typical muscat grape flavour. Aromatic white variety sometimes listed as a synonym of Hungarian Irsai Oliver.
Last vintages of this wine
The best vintages of Trebbiolo Rosso from Winery La Stoppa are 2017, 2018, 2005, 2004 and 2015.
Informations about the Winery La Stoppa
The Winery La Stoppa is one of of the world's greatest estates. It offers 20 wines for sale in the of Emilia to come and discover on site or to buy online.
The wine region of Emilia
Kingdom of Lambrusco, the world's most-drunk sparkling red. Convivial, accessible sparklers from the Grasparossa (the fleshiest and most tannic), Salamino (balanced), Sorbara (pale and floral with red fruits) and Maestri varieties: ruby colour, lively foam, signature notes of cherry, raspberry, violet and flowers, fresh acidity. From dry to off-dry, perfect with Parma and Modena charcuterie. Also aromatic Malvasia and fresh Trebbiano.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
