Winery RavazziPoggio d'oro
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Poggio d'oro from the Winery Ravazzi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio d'oro of Winery Ravazzi in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Poggio d'oro
Pairings that work perfectly with Poggio d'oro
Original food and wine pairings with Poggio d'oro
The Poggio d'oro of Winery Ravazzi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of capellini with prosciutto, broccoli and blue cheese quiche without pastry or sunshine pie with tomato pesto and pine nuts.
Details and technical informations about Winery Ravazzi's Poggio d'oro.
Discover the grape variety: Sauvignon-Rytos
Aromatic, lively whites with a pale golden colour, airy palate with preserved acidity, showing aromas of citrus (lemon, grapefruit), white flowers and herbal notes reminiscent of Sauvignon Blanc. Productive and disease resistant. Grown in small quantities for sustainably managed vineyards, part of the new generation of resistant varieties. White hybrid obtained from a resistant crossing involving Sauvignon Blanc.
Last vintages of this wine
The best vintages of Poggio d'oro from Winery Ravazzi are 0, 2016
Informations about the Winery Ravazzi
The Winery Ravazzi is one of of the world's greatest estates. It offers 35 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
