Winery Le AnforeTrebbiano
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 from the Winery Le Anfore
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trebbiano of Winery Le Anfore in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Trebbiano
Pairings that work perfectly with Trebbiano
Original food and wine pairings with Trebbiano
The Trebbiano of Winery Le Anfore matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of succulent and easy to make beef lasagna, tuna, pepper and tomato quiche or zakouski: russian appetizer.
Details and technical informations about Winery Le Anfore's Trebbiano.
Discover the grape variety: Zweigelt
Intraspecific crossing between the saint laurent and the limberger realized in 1922 and in Austria by Fritz Zweigelt (1888/1964) who named it rotburger. Very well known in Austria, it can be found in most Eastern countries, Japan, Germany, Great Britain, the Netherlands, Belgium, Switzerland, Italy, Canada, the United States, etc. In France, it is not very well known and yet this variety has interesting qualities when vinified as a single variety for both red and rosé wines. - Synonyms: rotburger, klosterneuburger, zweigelt blau, blauer-zweigelt in Germany, zweigeltrebe in Austria, Great Britain and the Czech Republic, blauer zwelgetrabe in Hungary, etc. (for all the synonyms of the grape varieties, click here !)
Last vintages of this wine
The best vintages of Trebbiano from Winery Le Anfore are 2017, 0, 2018
Informations about the Winery Le Anfore
The Winery Le Anfore is one of of the world's greatest estates. It offers 11 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
