Trio WinerySpirit of Alona Valley
Red wine
This wine generally goes well with beef and spicy food.
Food and wine pairings with Spirit of Alona Valley
Pairings that work perfectly with Spirit of Alona Valley
Original food and wine pairings with Spirit of Alona Valley
The Spirit of Alona Valley of Trio Winery matches generally quite well with dishes of beef or spicy food such as recipes of daube niçoise or rib steak, tomato sauce, peppers..
Details and technical informations about Trio Winery's Spirit of Alona Valley.
Discover the grape variety: Çal Karası
Light reds with a clear ruby robe, smooth tannins and a vivid palate with bright acidity, showing signature aromas of red fruits (cherry, pomegranate), mild spices and floral notes. Also vinified as bright, refreshing rosés. Star of the Denizli region in western Anatolia, one of the great ambassadors of the Turkish variety revival. Turkish autochtone black variety.
Last vintages of this wine
The best vintages of Spirit of Alona Valley from Trio Winery are 0
Informations about the Trio Winery
The Trio Winery is one of of the world's greatest estates. It offers 8 wines for sale in the of Samaria to come and discover on site or to buy online.
The wine region of Samaria
Israel's largest wine region (Shomron), coastal plain south of Haifa and Mount Carmel, Mediterranean climate, terra rossa over limestone. Cabernet Sauvignon signature red king: deep and solar with blackcurrant, blackberry, cherry, cedar, tobacco, eucalyptus and maquis herb notes, firm tannins and dense palate. Supple Merlot (plum, cocoa), peppery Cabernet Franc, dense Syrah (pepper, bacon). Ample Chardonnay (apple, butter), bright Sauvignon.
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.
