Winery Roberto Lepri - Trebbiano

Winery Roberto LepriTrebbiano

The Trebbiano of Winery Roberto Lepri is a wine from the region of Umbria.
This wine generally goes well with
The Trebbiano of the Winery Roberto Lepri is in the top 0 of wines of Umbria.

Details and technical informations about Winery Roberto Lepri's Trebbiano.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Calitor gris

Light, pale and lightly coloured whites and rosés with a pale golden to salmon colour, a light, low-alcohol palate and discreet aromas of white flowers, light red fruits and neutral notes. An easy-drinking profile. Now marginal, found only in ampelographic collections or with a few passionate growers in the Var. Grey-skinned mutation of Calitor, a traditional southern variety once widespread in Provence.

Informations about the Winery Roberto Lepri

The winery offers 6 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Ombrie

The Winery Roberto Lepri is one of of the world's greatest estates. It offers 6 wines for sale in the of Umbria to come and discover on site or to buy online.

Top wine Umbria
In the top 150000 of of Italy wines
In the top 2500 of of Umbria wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Umbria

"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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