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Albia Bianco IGT 2023 - Ricasoli
Ricasoli

ALBIA BIANCO IGT 2023 - RICASOLI

  Italy / Tuscany
€16.30
€14.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

A very value-for-money freshness from Tuscany!

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Why do we love it?

 

We loved Ricasoli Albia Bianco di Toscana IGT 2023 because it combines fresh citrus aromas, white flowers, and crisp acidity with the heavy-on Chianti history of the name Ricasoli. Who would have expected that a wine with this surname would have such a price?

The Ricasoli estate has a huge history and is one of the oldest wineries in Italy. The family's involvement in winemaking began in 1141! And as you understand, it was the tip of the spear in shaping the history of Tuscan wines and more specifically in the Chianti region.

Ricasoli Albia Bianco di Toscana IGT 2023 is a blend of white varieties Chardonnay, Malvasia Bianca, and Sauvignon blanc, fermented in stainless steel tanks, at low temperatures, to preserve the aromatic and fruity character of the varieties. Despite this year's difficulties, the result is a very balanced and elegant white wine, which can be enjoyed as an aperitif, or with refined, elegant flavors in food.

Try it now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass it is a clear soft lemon. It has very elegant aromas of evening primrose, jasmine, orange blossom, fresh peach, and yellow grapefruit.

In the mouth, it has a moderate body and refreshing, pleasant acidity. Lemon blossom, peach, lemon, grass, green apple and pear.

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 12,5%
Origin Chianti, Tuscany
Variety Chardonnay, Malvasia Bianca, Sauvignon Blanc
Aromas evening primrose, jasmine, orange blossom, fresh peach, yellow grapefruit
Bottle Size 750 ml
Barrique -
Serving temperature 10°C
Aging 3 years
Closure Screw Cap
Organic Yes

ALBIA BIANCO IGT 2023 - RICASOLI

PAIR IT

Enjoy it plain as an aperitif, or with light salads, light pasta dishes, or chicken fillets.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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