Winery Podere BorgaruccioRipa Bianca
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Ripa Bianca from the Winery Podere Borgaruccio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ripa Bianca of Winery Podere Borgaruccio in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Ripa Bianca of Winery Podere Borgaruccio in the region of Tuscany often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Ripa Bianca
Pairings that work perfectly with Ripa Bianca
Original food and wine pairings with Ripa Bianca
The Ripa Bianca of Winery Podere Borgaruccio matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fish lasagne, light tuna-tomato quiche (without cream) or bruschetta with mozzarella.
Details and technical informations about Winery Podere Borgaruccio's Ripa Bianca.
Discover the grape variety: Pavana
A very old grape variety grown mainly in Italy. Nowadays, it can be found much more in the Trentino region and in the province of Bellino, ... in France it is almost unknown. Note that it is related to Schiava Lombardo and Turca.
Last vintages of this wine
The best vintages of Ripa Bianca from Winery Podere Borgaruccio are 2014, 0
Informations about the Winery Podere Borgaruccio
The Winery Podere Borgaruccio is one of of the world's greatest estates. It offers 10 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
