According to Master of Wine Jancis Robinson, Bombino bianco tends to produce relatively neutral flavored wines that are not very aromatic but can have some citrus or herbaceous notes with some examples showing minerality. While the wine can be made as a varietal, it is most often used as a blending variety in both red and white wines that can be made in a wide range of sweetness levels. In addition to still wines, some DOCs produce semi-sparkling frizzante and fully sparkling spumante styles from the grape.
Wine writers Joe Bastianich and David Lynch describe Bombino bianco as tending to produce light-bodied wines with soft fruit flavors that can have notes of wild flowers and apples. Italian wine writer Victor Hazan, husband of the Italian cookbook writer Marcella Hazan, notes that blended wines such as Trebbiano d'Abruzzo that have a high proportion of Bombino bianco in them tend to have milder fruit flavors and soft palate than wines with a higher proportion of Trebbiano Toscano.
In addition to wine production, Bombino bianco is also used to make raisins and vermouth.
Read more about this topic: Bombino Bianco
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