Winery Peri Bigogno - Casale Gabbadeo QuattrOre Rosato

Winery Peri BigognoCasale Gabbadeo QuattrOre Rosato

The Casale Gabbadeo QuattrOre Rosato of Winery Peri Bigogno is a wine from the region of Lombardia.
This wine generally goes well with
The Casale Gabbadeo QuattrOre Rosato of the Winery Peri Bigogno is in the top 0 of wines of Lombardia.

Details and technical informations about Winery Peri Bigogno's Casale Gabbadeo QuattrOre Rosato.

Winemaker
Dorne Waters
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Grenache Gris

Structured and rich whites and rosés with a pale salmon or golden robe, full mouthfeel and moderate acidity, with aromas of yellow fruits (pear, peach), candied citrus, white flowers, fennel, garrigue and schist mineral notes. Good ageing potential. Star of the great identity whites of Roussillon (Côtes du Roussillon AOC, Collioure AOC) on schist soils. A grey-skinned mutation of the Aragonese Grenache Noir.

Informations about the Winery Peri Bigogno

The winery offers 22 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Lombardie
Find the Winery Peri Bigogno on Facebook and on Twitter

The Winery Peri Bigogno is one of of the world's greatest estates. It offers 16 wines for sale in the of Lombardia to come and discover on site or to buy online.

Top wine Lombardia
In the top 150000 of of Italy wines
In the top 5500 of of Lombardia wines
In the top 35000 of wines
In the top 700000 wines of the world

The wine region of Lombardia

Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.

The word of the wine: Ventilate

Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.

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