In the area of the “ Colli del Trasimeno ” there grape growing has very ancient origins and in 1972 it conquered the Designation of origin which attests to the very high quality of the wines .
The denomination of the “ Colli del Trasimeno ” is reserved exclusively to white wines , reds And rosés which respond to very specific characteristics, such as:
- the usage of production methods that do not modify in any way the characteristics of the grapes and wines;
- the location of the vineyard , which is neither at the bottom of the valley nor higher than 550 meters above sea level;
- the environmental conditions And of culture of the vineyards, let them remain those traditional of the area and therefore give the grapes and wines the specific quality characteristics;
and many more.
The production area of the wines of the " Colli del Trasimeno " includes the municipalities of Castiglione del Lago , Città della Pieve , Paciano, Piegaro, Panicale, Perugia , Corciano, Magione, Passignano sul Trasimeno And Tuoro sul Trasimeno .
In the category " Colli del Trasimeno " we find five types of Red wine (Red, Selected Red, Reserve Red, Sparkling and Novello), four types of White wine (Dry, Selected White, Sparkling and Vin Santo), one Classic white sparkling wine is one Rose and different single variety (Grechetto, Merlot and Merlot Riserva, Cabernet Sauvignon and Cabernet Sauvignon Riserva, Gamay and Gamay Riserva).
Among the best known of this denomination we find the " Colli del Trasimeno Rosso ", ideal to accompany structured dishes, such as appetizers of typical cold cuts, pasta with meat sauces or ragù, or porchetta and medium-aged cheeses, or second courses of meat cooked alla cacciatore.
The ideal temperature for serving is between 16° and 18° C in glasses for structured wines and must be consumed within two, maximum three years of the harvest.
As far as the white category is concerned, one of the most appreciated wines to accompany fish dishes is the " Colli del Trasimeno Bianco Secco ", ideal for light appetizers, fish soups with light sauces, grilled or roast lake fish, fillets of fish with butter and sage.
The ideal temperature to serve it goes from 10° to 12° in a flared goblet.