Winery TrabalzaEschilo
Red wine
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 .
Food and wine pairings with Eschilo
Pairings that work perfectly with Eschilo
Original food and wine pairings with Eschilo
The Eschilo of Winery Trabalza matches generally quite well with dishes of beef, pasta or veal such as recipes of marinated shrimp skewers with garlic, lasagne with salmon, goat cheese and spinach or oxtail confit in red wine.
Details and technical informations about Winery Trabalza's Eschilo.
Discover the grape variety: Villard
Villard noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Villard noir can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Trabalza
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.
The wine region of Umbria
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.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
