Winery Emilio BulfonBlanc Di Rugel
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 Blanc Di Rugel from the Winery Emilio Bulfon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc Di Rugel of Winery Emilio Bulfon in the region of Friuli-Venezia Giulia is a powerful with a nice freshness.
Food and wine pairings with Blanc Di Rugel
Pairings that work perfectly with Blanc Di Rugel
Original food and wine pairings with Blanc Di Rugel
The Blanc Di Rugel of Winery Emilio Bulfon matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of ham lasagness, thai shrimp soup (tom yam goong) or pork terrine with beaufort cheese.
Details and technical informations about Winery Emilio Bulfon's Blanc Di Rugel.
Discover the grape variety: Tamaioasa Romaneasca
Intensely aromatic whites in dry, sweet and liqueur styles; pale golden to amber hue; ample, fragrant palate; powerful muscat signature aromas of rose, fresh grape, white flowers (orange blossom), exotic fruits (lychee), honey and characteristic incense notes. Star of Cotnari DOC, Murfatlar DOC and Pietroasa DOC sweet and liqueur wines. Native Romanian white grape, its name evokes incense ("tamaie"), a local variant of Muscat Blanc à Petits Grains.
Last vintages of this wine
The best vintages of Blanc Di Rugel from Winery Emilio Bulfon are 2016, 0
Informations about the Winery Emilio Bulfon
The Winery Emilio Bulfon is one of of the world's greatest estates. It offers 21 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
