Winery Vincenzo BossottiGieta
wine
This wine generally goes well with
The Gieta of the Winery Vincenzo Bossotti is in the top 0 of wines of Cisterna d'Asti.
Details and technical informations about Winery Vincenzo Bossotti's Gieta.
Discover the grape variety: Arrufiac
Arrufiac or Arrufiat is an old white grape variety that has existed since the 17th century and is part of the AOC Pacherenc de Vic-Bilh and Côtes-Saint-Mont in the South-West. It gives a wine rich in alcohol with a very characteristic nose. 100 hectares of Arrufiac are currently planted in France.
Informations about the Winery Vincenzo Bossotti
The Winery Vincenzo Bossotti is one of of the world's great estates. It offers 14 wines for sale in the of Cisterna d'Asti to come and discover on site or to buy online.
The wine region of Cisterna d'Asti
The wine region of Cisterna d'Asti is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Cantine Povero or the Domaine Vaudano produce mainly wines red, sparkling and white. The most planted grape varieties in the region of Cisterna d'Asti are Nebbiolo, Chardonnay and Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Cisterna d'Asti often reveals types of flavors of black fruit.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
