Winery La Colombera - Piercarlo SeminoLa Romba Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the La Romba Bianco from the Winery La Colombera - Piercarlo Semino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Romba Bianco of Winery La Colombera - Piercarlo Semino in the region of Piedmont is a powerful.
Food and wine pairings with La Romba Bianco
Pairings that work perfectly with La Romba Bianco
Original food and wine pairings with La Romba Bianco
The La Romba Bianco of Winery La Colombera - Piercarlo Semino matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of flammekueche with munster cheese, sauerkraut of the sea in casserole or mushroom and cured ham quiche.
Details and technical informations about Winery La Colombera - Piercarlo Semino's La Romba Bianco.
Discover the grape variety: Raisaine
Simple, fresh dry whites with a pale golden robe, a supple palate and preserved acidity, with understated aromas of white flowers, citrus (lemon) and herbal notes. A rustic profile now almost absent from commercial viticulture. Preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West. Rare French white grape, once grown in the South-West and studied for its heritage value.
Last vintages of this wine
The best vintages of La Romba Bianco from Winery La Colombera - Piercarlo Semino are 0
Informations about the Winery La Colombera - Piercarlo Semino
The Winery La Colombera - Piercarlo Semino is one of of the world's great estates. It offers 18 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: Roast (taste of)
Characteristic taste of wines made from grapes affected by botrytis cinerea.
