Winery Fattoria Ruschi Noceti - Passito di Pollera

Winery Fattoria Ruschi NocetiPassito di Pollera

The Passito di Pollera of Winery Fattoria Ruschi Noceti is a wine from the region of Vino da Tavola.
This wine generally goes well with
The Passito di Pollera of the Winery Fattoria Ruschi Noceti is in the top 0 of wines of Vino da Tavola.

Details and technical informations about Winery Fattoria Ruschi Noceti's Passito di Pollera.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
15°
Allergens
Contains sulfites

Discover the grape variety: Melon blanc et rouge

Very old Burgundian grape variety. According to published genetic analyses, it is the result of a natural cross between Pinot and Gouais, which are the same parents of Gamay. Melon can be found in Germany, Croatia, Bulgaria, ... in France it is nowadays mostly multiplied in the Loire Valley, registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Fattoria Ruschi Noceti

The winery offers 8 different wines.
Its wines get an average rating of 3.9.
It is in the top 5 of the best estates in the region
It is located in Vino da Tavola
Find the Winery Fattoria Ruschi Noceti on Facebook

The Winery Fattoria Ruschi Noceti is one of of the world's greatest estates. It offers 6 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 95000 of of Italy wines
In the top 20000 of of Vino da Tavola wines
In the top 15000 of wines
In the top 550000 wines of the world

The wine region of Vino da Tavola

Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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