Winery TrebottiCastiglionero
Red wine
In the mouth this red wine is a with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Castiglionero from the Winery Trebotti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castiglionero of Winery Trebotti in the region of Lazio is a with a lot of tannins present in the mouth.
Food and wine pairings with Castiglionero
Pairings that work perfectly with Castiglionero
Original food and wine pairings with Castiglionero
The Castiglionero of Winery Trebotti matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bourguignon with cookéo, roast beef in a foie gras and chanterelle crust or dafina.
Details and technical informations about Winery Trebotti's Castiglionero.
Discover the grape variety: Roi des blancs
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of Castiglionero from Winery Trebotti are 2010, 2013, 2015, 2011
Informations about the Winery Trebotti
The Winery Trebotti is one of of the world's greatest estates. It offers 11 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
