Winery TrambustiCelsus Bianco
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.
Taste structure of the Celsus Bianco from the Winery Trambusti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Celsus Bianco of Winery Trambusti in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Celsus Bianco
Pairings that work perfectly with Celsus Bianco
Original food and wine pairings with Celsus Bianco
The Celsus Bianco of Winery Trambusti matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pastasciutta (corsica), quiche with bacon and gruyère cheese or mozzarella sticks.
Details and technical informations about Winery Trambusti's Celsus Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Celsus Bianco from Winery Trambusti are 2017, 0, 2016
Informations about the Winery Trambusti
The Winery Trambusti is one of of the world's great estates. It offers 61 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
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.
