Winery RampoldiMedium Sweet 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 Medium Sweet Bianco from the Winery Rampoldi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Medium Sweet Bianco of Winery Rampoldi in the region of Veneto is a powerful.
Food and wine pairings with Medium Sweet Bianco
Pairings that work perfectly with Medium Sweet Bianco
Original food and wine pairings with Medium Sweet Bianco
The Medium Sweet Bianco of Winery Rampoldi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with eggplant, shrimp in coconut milk or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Rampoldi's Medium Sweet Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Medium Sweet Bianco from Winery Rampoldi are 2016, 0, 2008
Informations about the Winery Rampoldi
The Winery Rampoldi is one of of the world's greatest estates. It offers 9 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
