Winery Roberto e Andrea FerrariIbisco Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Ibisco Chardonnay from the Winery Roberto e Andrea Ferrari
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ibisco Chardonnay of Winery Roberto e Andrea Ferrari in the region of Ticino is a powerful with a nice freshness.
Food and wine pairings with Ibisco Chardonnay
Pairings that work perfectly with Ibisco Chardonnay
Original food and wine pairings with Ibisco Chardonnay
The Ibisco Chardonnay of Winery Roberto e Andrea Ferrari matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of home-made coq au vin, tartiflette with smoked salmon or vegan leek and tofu quiche.
Details and technical informations about Winery Roberto e Andrea Ferrari's Ibisco Chardonnay.
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 Ibisco Chardonnay from Winery Roberto e Andrea Ferrari are 0
Informations about the Winery Roberto e Andrea Ferrari
The Winery Roberto e Andrea Ferrari is one of of the world's great estates. It offers 17 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
