Winery Trabalza - Eschilo

Winery TrabalzaEschilo

The Eschilo of Winery Trabalza is a red wine from the region of Umbria.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.

Taste structure of the Eschilo from the Winery Trabalza

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Eschilo of Winery Trabalza in the region of Umbria is a .

Details and technical informations about Winery Trabalza's Eschilo.

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

Discover the grape variety: Gamay de Chaudenay

Intensely coloured, simple reds with an opaque purple robe (red pulp), supple tannins and a light palate with moderate acidity, featuring discreet aromas of red fruits. Teinturier profile. Once used to intensify the colour of blends, now marginal and surviving in a few plots in Beaujolais and Burgundy as well as in ampelographic collections. Teinturier mutation of Gamay, obtained at Chaudenay in the 19th century.

Informations about the Winery Trabalza

The winery offers 3 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Ombrie

The Winery Trabalza is one of of the world's greatest estates. It offers 3 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 3000 of of Umbria wines
In the top 500000 of red wines
In the top 950000 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: White winemaking

White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.

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