The Winery Robbiani is one of the best wineries to follow in Ticino.. It offers 8 wines for sale in of Ticino to come and discover on site or to buy online.
Looking for the best Winery Robbiani wines in Ticino among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Robbiani wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Robbiani wines with technical and enological descriptions.
How Winery Robbiani wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of beef bobotie, lamb fillet with monbazillac or flank steak with shallots in red wine sauce.
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.
~1,070 ha between Sopraceneri and Sottoceneri (Lugano, Mendrisio), sunny sub-Mediterranean climate.
How Winery Robbiani wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of boeuf en daube, garba ( ivory coast ) or spinach and goat cheese quiche.
Structured, colourful reds with a dense purple robe and firm tannins, featuring aromas of blackcurrant, blackberry, black cherry, spices and peppery notes. Fresh acidity, good performance in oak ageing. Made as a single-variety ageing wine and in many premium Swiss blends with Garanoir, Gamay and Pinot Noir. Star of modern reds from Vaud, Geneva and Valais. A Gamay × Reichensteiner cross created in 1970 at the Pully research station (Switzerland).
Planning a wine route in the of Ticino? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Robbiani.
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.
