Winery Cantina Ratti - Ratti Bianco

Winery Cantina RattiRatti Bianco

The Ratti Bianco of Winery Cantina Ratti is a white wine from the region of Ticino.
This wine generally goes well with

Details and technical informations about Winery Cantina Ratti's Ratti Bianco.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Nebbiolo Rosé

Light, elegant reds with a clear ruby robe and garnet hints, silky tannins and an airy palate, with delicate signature aromas of red fruits (cherry, raspberry), rose, violet, spices and Piedmontese balsamic notes. A rarer, more refined expression of Nebbiolo. Preserved for its heritage value, it contributes to a few artisanal Piedmontese cuvées. Rare Piedmontese black grape with rosier clusters, a variant of the iconic nebbiolo.

Informations about the Winery Cantina Ratti

The winery offers 6 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Ticino

The Winery Cantina Ratti is one of of the world's greatest estates. It offers 6 wines for sale in the of Ticino to come and discover on site or to buy online.

Top wine Ticino
In the top 25000 of of Switzerland wines
In the top 2000 of of Ticino wines
In the top 350000 of white wines
In the top 1500000 wines of the world

The wine region of Ticino

Italian Switzerland, stronghold of Helvetic Merlot (~80% of plantings). Fleshy, refined reds with signature notes of ripe plum, black cherry, dark chocolate, leather and spices, round tannins and a velvety palate — often compared to the best Pomerol. Some cuvées vinified as Bianco di Merlot: original, ample whites (peach, citrus). Also native Bondola and Bordeaux blends.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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