Winery Le CasetteTrebbiano dell'Emilia
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
The Trebbiano dell'Emilia of the Winery Le Casette is in the top 30 of wines of Marche.
Taste structure of the Trebbiano dell'Emilia from the Winery Le Casette
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trebbiano dell'Emilia of Winery Le Casette in the region of Marche is a .
Food and wine pairings with Trebbiano dell'Emilia
Pairings that work perfectly with Trebbiano dell'Emilia
Original food and wine pairings with Trebbiano dell'Emilia
The Trebbiano dell'Emilia of Winery Le Casette matches generally quite well with dishes of beef, pasta or veal such as recipes of pork tongue with tomato sauce and pickles, wok of chinese noodles with vegetables or mouse of lamb with thyme.
Details and technical informations about Winery Le Casette's Trebbiano dell'Emilia.
Discover the grape variety: Corinthe
Emblematic raisin of the Peloponnese (currants), with small seedless grapes of intensely coloured, thin-skinned berries with concentrated sweet flesh. Rarely vinified. Grown in Greece, Australia and California, used almost exclusively for the production of traditional Greek raisins used in pastry and cooking, emblematic of ancestral Aegean viticulture. Greek seedless white variety, grown mainly for Corinth raisins.
Informations about the Winery Le Casette
The Winery Le Casette is one of of the world's greatest estates. It offers 6 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
