Winery PratelloCatulliano Lugana
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Catulliano Lugana from the Winery Pratello
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Catulliano Lugana of Winery Pratello in the region of Lombardia is a powerful.
Food and wine pairings with Catulliano Lugana
Pairings that work perfectly with Catulliano Lugana
Original food and wine pairings with Catulliano Lugana
The Catulliano Lugana of Winery Pratello matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti with squid ink (italy), small cuttlefish a la plancha or gourmet croc-monsieur with comté cheese.
Details and technical informations about Winery Pratello's Catulliano Lugana.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Last vintages of this wine
The best vintages of Catulliano Lugana from Winery Pratello are 0
Informations about the Winery Pratello
The Winery Pratello is one of of the world's great estates. It offers 53 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
