Winery Conte ZardiIl Raffinato Albana
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 Il Raffinato Albana from the Winery Conte Zardi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Raffinato Albana of Winery Conte Zardi in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with Il Raffinato Albana
Pairings that work perfectly with Il Raffinato Albana
Original food and wine pairings with Il Raffinato Albana
The Il Raffinato Albana of Winery Conte Zardi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of chinese soy and chicken noodles (wok style), californian sushi (reverse maki) or gourmet croc-monsieur with comté cheese.
Details and technical informations about Winery Conte Zardi's Il Raffinato Albana.
Discover the grape variety: Sabrevois
Fruity and accessible reds with a deep ruby robe, supple tannins and an airy palate centred on cherry, plum and spice aromas. Cold-hardy to −35 °C, grown in the cold regions of North America (Québec, Vermont, Minnesota, Wisconsin). American black hybrid obtained in 2000 by Elmer Swenson in Minnesota.
Last vintages of this wine
The best vintages of Il Raffinato Albana from Winery Conte Zardi are 2016, 2015, 0
Informations about the Winery Conte Zardi
The Winery Conte Zardi is one of of the world's greatest estates. It offers 9 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
