Winery BertelettiRasa Bianco Secco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Rasa Bianco Secco from the Winery Berteletti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rasa Bianco Secco of Winery Berteletti in the region of Veneto is a powerful.
Food and wine pairings with Rasa Bianco Secco
Pairings that work perfectly with Rasa Bianco Secco
Original food and wine pairings with Rasa Bianco Secco
The Rasa Bianco Secco of Winery Berteletti matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti neapolitan style, shrimp marinade or gratin of fresh chard (green and ribs).
Details and technical informations about Winery Berteletti's Rasa Bianco Secco.
Discover the grape variety: Bondola noire
Light and rustic reds with a clear ruby colour, silky tannins and an airy palate with preserved acidity, featuring signature aromas of cherry, alpine herbs and rustic Ticinese notes. Drink-young profile. Preserved by a few winegrowers attached to traditional Ticinese and alpine viticulture, it bears witness to an alpine ampelographic heritage. Autochthonous black grape from Ticino, grown almost exclusively in Ticino (Italian-speaking Switzerland).
Informations about the Winery Berteletti
The Winery Berteletti is one of of the world's great estates. It offers 59 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
