Winery LungarottiIl Pometo Trebbiano Spoletino
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.
The Il Pometo Trebbiano Spoletino of the Winery Lungarotti is in the top 30 of wines of Ombrie.
Taste structure of the Il Pometo Trebbiano Spoletino from the Winery Lungarotti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Pometo Trebbiano Spoletino of Winery Lungarotti in the region of Ombrie is a with a nice freshness.
Food and wine pairings with Il Pometo Trebbiano Spoletino
Pairings that work perfectly with Il Pometo Trebbiano Spoletino
Original food and wine pairings with Il Pometo Trebbiano Spoletino
The Il Pometo Trebbiano Spoletino of Winery Lungarotti matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pho soup, cream and tuna quiche or cake with olives and bacon.
Details and technical informations about Winery Lungarotti's Il Pometo Trebbiano Spoletino.
Discover the grape variety: Siegerrebe
An intraspecific cross between the Madeleine angevine and the Gewurztraminer obtained in 1929 by Georg Scheu at the Alzey testing station (Germany). Almost unknown in France, it can be found in Germany, Denmark, the Netherlands, Belgium, Sweden, Switzerland, England, the United States, Canada, etc.
Last vintages of this wine
The best vintages of Il Pometo Trebbiano Spoletino from Winery Lungarotti are 2018, 2019
Informations about the Winery Lungarotti
The Winery Lungarotti is one of of the world's great estates. It offers 53 wines for sale in the of Ombrie to come and discover on site or to buy online.
The wine region of Ombrie
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
News related to this wine
At the heart of the terroirs of Mâcon-Chardonnay
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chardonnay, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bourgogne ...
The Mâcon plus appellation seen by Théo et Hugo Merlin
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogn ...
At the heart of the terroirs of Mâcon-Lugny
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Lugny, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
