Winery Vini d'AutoreTrebbiano
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 Trebbiano from the Winery Vini d'Autore
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trebbiano of Winery Vini d'Autore in the region of Lazio is a with a nice freshness.
Food and wine pairings with Trebbiano
Pairings that work perfectly with Trebbiano
Original food and wine pairings with Trebbiano
The Trebbiano of Winery Vini d'Autore matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of trofie ( pasta ) paradiso, quiche with bacon and gruyère cheese or express beef samoussa.
Details and technical informations about Winery Vini d'Autore's Trebbiano.
Discover the grape variety: Phoenix
Interspecific cross between the white bacchus and the white Villard obtained in 1964 by Gerhardt Erich Alleweldt (1927/2005) at the Geilweilerhof Station in Siebeldingen, Germany. It should be noted that the sirius and the staufer were also born from these same parents. Phoenix is little known even in France, although it is registered in the Official Catalogue of varieties of table grapes on the A2 list.
Last vintages of this wine
The best vintages of Trebbiano from Winery Vini d'Autore are 0
Informations about the Winery Vini d'Autore
The Winery Vini d'Autore is one of of the world's greatest estates. It offers 17 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
