Bianco Rovere

Out of stock
Switzerland  Ticino 

An elegantly oaked white Merlot. Guaranteed surprise!

Winemaker Gialdi & Brivio
Features Oaked, Old Vines, Vegetarian and Vegan
Style White, Still, Dry, Single Variety
  • Alpine Wines Grape Varieties: Merlot
Grouped product items
If you like richer Burgundian style wines then this is for you!
Probably the one of the finest examples of a barrel aged white Merlot in Ticino.
A big white that can handle big flavours!

Guido Brivio set out with the goal of making an elegantly oaked, Burgundian style white Merlot that would really stand out from any of the other white Merlots out there. It would be fair to say that he smashed that goal with this wine!

Firstly this wine appears way more devloped for its age, maybe because of the maturation for 8 months in new oak barriques. It really comes into it's drinking window after a year, and continues to evolve and give for 7 years or more. In comparison most white Burgandies need significantly longer with bottle age to exhibit anything like this sort of elegance and complexity.

Style White, Still, Dry, Single Variety
Winemaker Gialdi & Brivio
Country Switzerland
Region Ticino
Features Oaked, Old Vines, Vegetarian and Vegan
Aged In Barrel (new)
Closure Natural Cork
Varieties Merlot
Ripeness Normal
Winemaking Low Added Sulphur, Malolactic
Roast Poulet-Bresse Chicken with truffles
A versatile wine that works well with a variety of foods that have bold flavours. Rich creamy and butter sauces do not intimidate this wine, neither do bold or complex flavoured foods.
Tasting Notes

Colour: Intense straw tinted yellow.

Nose: Complex and intense. With delicate flower nuances, notes of exotic fruits and citrus, roasted hints like vanilla and butterscotch, and light nuances of herbs.

Palate: Smooth and rich, fruity, elegant and harmonious with a good structure. Mineral and persistent at the finish. Very good balance.



No longer available
VintageProduct CodeAlcoholkeeps at least until
The must for this white Merlot is obtained from the free-run juice after crushing and partial de-stemming followed by a very gentle pressing. The must is fermented and matured in barriques of new French oak for about 8 months. A bâtonnage (stirring the lees) is performed 1-2 times a week in the period between alcoholic and malolactic fermentation.
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