Winery ViglianoL'Erta Trebbiano
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the L'Erta Trebbiano from the Winery Vigliano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Erta Trebbiano of Winery Vigliano in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with L'Erta Trebbiano
Pairings that work perfectly with L'Erta Trebbiano
Original food and wine pairings with L'Erta Trebbiano
The L'Erta Trebbiano of Winery Vigliano matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with old-fashioned tomato sauce, zucchini quiche or parmesan crisps.
Details and technical informations about Winery Vigliano's L'Erta Trebbiano.
Discover the grape variety: Barbaroux
Barbaroux rosé is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Barbaroux rosé can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of L'Erta Trebbiano from Winery Vigliano are 2018, 0
Informations about the Winery Vigliano
The Winery Vigliano is one of of the world's greatest estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
