Winery TraplettiElisir
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Elisir
Pairings that work perfectly with Elisir
Original food and wine pairings with Elisir
The Elisir of Winery Trapletti matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of english breakfast, tuna catalan style or real swiss fondue.
Details and technical informations about Winery Trapletti's Elisir.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Elisir from Winery Trapletti are 2018, 2014, 0, 2013
Informations about the Winery Trapletti
The Winery Trapletti is one of of the world's greatest estates. It offers 25 wines for sale in the of Ticino to come and discover on site or to buy online.
The wine region of Ticino
Ticino is a relatively small wine region in the alpine South of Switzerland, prized for its Merlot, and located along its border with Italy. The wine region's borders follow those of the canton of Ticino, a primarily Italian-speaking enclave in the landlocked multilingual country (the canton is called "Tessin" by the French and German speakers). Vineyard">Vineyards in region cover just over 1,100 hectares (2,700 acres) and are centred around the rivers and large, alpine lakes of the canton. The latter are a major tourist attraction - much like the lake of Como, just 5km (3 miles) from Ticino's southernmost tip - and they all share water with Italy.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
