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Botromagno Gravina Bianco 1999

Other White Blends from Italy
  • WE89
0% ABV
  • RP87
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0% ABV

Winemaker Notes

Straw colored with light reflections, clear and bright. The bouquet is both floral and fruity with an underlying hint of almond. Dry and firm on the palate; light bodied and elegant. Recommended with shellfish and other seafood preparations, particularly fish, grilled or prepared in stew or rich sauces. Excellent with Asian cuisine as well as spicy soups. Also makes a wonderful aperitif.

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WE 89
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Botromagno

Botromagno

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Botromagno, Italy
Image of winery
The Botromagno company was founded in 1991 following a merger between the local cooperative winery of the same name (founded in 1957) and the D'Agostino family. Botromagno holds the distinction of being the only producer of Puglia's most famous wine, Gravina D.O.C., named for the town and considered to be one of southern Italy's finest whites. The company has invested heavily to insure top quality in the winery. Additional work is underway to modernize the vineyards in collaboration with approximately 100 growers in order to take advantage of local grape varieties such as Greco di Tufo, Malvasia, Montepulciano and Aglianico by utilizing the excellent vinicultural conditions in the cool, hilly area of Apulia known as Murgia.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

HNYBOOGBO99C_1999 Item# 11691