Winery Vittorio GrazianoRipa di Sopravento
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Ripa di Sopravento of Winery Vittorio Graziano in the region of Emilia-Romagna often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Ripa di Sopravento
Pairings that work perfectly with Ripa di Sopravento
Original food and wine pairings with Ripa di Sopravento
The Ripa di Sopravento of Winery Vittorio Graziano matches generally quite well with dishes of beef, lamb or pork such as recipes of beef pot-au-feu, steamed lamb shoulder with cumin and coriander or savoyard crozet gratin.
Details and technical informations about Winery Vittorio Graziano's Ripa di Sopravento.
Discover the grape variety: Villard blanc
Simple and lively dry whites with a pale golden colour, supple palate and preserved acidity, with understated aromas of white flowers, citrus (lemon) and hybrid notes. A productive, disease-resistant profile to drink young. Now marginal in France, it survives in a few heritage plots and varietal collections among the preserved Seyve-Villard hybrids. A French white hybrid obtained by Bertille Seyve in Bourgoin-Jallieu (Seyve-Villard 12-375).
Last vintages of this wine
The best vintages of Ripa di Sopravento from Winery Vittorio Graziano are 2019, 2018, 2015, 0 and 2016.
Informations about the Winery Vittorio Graziano
The Winery Vittorio Graziano is one of of the world's greatest estates. It offers 8 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
