Winery Bibi GraetzBollamatta Rosato
Sparkling wine
This wine is composed of 100% of the grape variety Sangiovese.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Bollamatta Rosato of Winery Bibi Graetz in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Bollamatta Rosato
Pairings that work perfectly with Bollamatta Rosato
Original food and wine pairings with Bollamatta Rosato
The Bollamatta Rosato of Winery Bibi Graetz matches generally quite well with dishes of beef, veal or pork such as recipes of greek moussaka, slow-cooked veal roast or pizza calzone with ham and mushrooms.
Details and technical informations about Winery Bibi Graetz's Bollamatta Rosato.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Bollamatta Rosato from Winery Bibi Graetz are 2019, 2015, 0
Informations about the Winery Bibi Graetz
The Winery Bibi Graetz is one of of the world's greatest estates. It offers 36 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
