Winery Boveri LuigiRamasco
White wine
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 Ramasco from the Winery Boveri Luigi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ramasco of Winery Boveri Luigi in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Ramasco
Pairings that work perfectly with Ramasco
Original food and wine pairings with Ramasco
The Ramasco of Winery Boveri Luigi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of smoked salmon pasta gratin, cassolettes of scallops or lasagna of the sea with zucchini.
Details and technical informations about Winery Boveri Luigi's Ramasco.
Discover the grape variety: Regner
Aromatic, fruity whites best drunk young, with a pale golden robe, an ample palate with moderate acidity, and signature muscat aromas, exotic fruits (lychee), white flowers, and intense floral notes. Also produced as off-dry and sweet styles. Grown in Germany, England, and Luxembourg. A German white variety obtained in 1929 at Alzey by Georg Scheu (Luglienca bianca × Gamay).
Last vintages of this wine
The best vintages of Ramasco from Winery Boveri Luigi are 0
Informations about the Winery Boveri Luigi
The Winery Boveri Luigi is one of of the world's greatest estates. It offers 9 wines for sale in the of Colli Tortonesi to come and discover on site or to buy online.
The wine region of Colli Tortonesi
Southeastern Piedmont DOC around Tortona, marl-limestone soils. Signature Timorasso as white king (native saved by Walter Massa in the 1980s): structured and mineral with yellow peach, apricot, candied citrus, honey, herbs, almond and a petrol touch at maturity, taut palate and long ageing — nicknamed "Barolo bianco". Historic Barbera in red: juicy and fresh (cherry, plum, spices). Also supple Dolcetto, spicy Freisa, fleshy Croatina.
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: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
