Winery RobbianiLariss Rosso del Ticino
Red wine
This wine is a blend of 2 varietals which are the Gamaret and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Lariss Rosso del Ticino from the Winery Robbiani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lariss Rosso del Ticino of Winery Robbiani in the region of Ticino is a powerful.
Food and wine pairings with Lariss Rosso del Ticino
Pairings that work perfectly with Lariss Rosso del Ticino
Original food and wine pairings with Lariss Rosso del Ticino
The Lariss Rosso del Ticino of Winery Robbiani matches generally quite well with dishes of beef, lamb or veal such as recipes of barbecue burger, leg of lamb in butterfly (barbecue) or turkey ballotine.
Details and technical informations about Winery Robbiani's Lariss Rosso del Ticino.
Discover the grape variety: Gamaret
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).
Informations about the Winery Robbiani
The Winery Robbiani is one of of the world's greatest estates. It offers 7 wines for sale in the of Ticino to come and discover on site or to buy online.
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: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
