
Winery Bosco GalliBianco Chardonnay
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.

Taste structure of the Bianco Chardonnay from the Winery Bosco Galli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco Chardonnay of Winery Bosco Galli in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Bianco Chardonnay
Pairings that work perfectly with Bianco Chardonnay
Original food and wine pairings with Bianco Chardonnay
The Bianco Chardonnay of Winery Bosco Galli matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of fried rice noodles with chicken, pasta with vongoles (flat clams) or savoury endive puff pastry.
Details and technical informations about Winery Bosco Galli's Bianco Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Bosco Galli
The Winery Bosco Galli is one of of the world's greatest estates. It offers 10 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Hautain (en)
Pruning of the vine in height.














