What wine pairs with risotto parmesan?

Gavi di Gavi

white · Cortese · Gavi, Piémont · Italie — 8–10°C

Gavi di Gavi Cortese from southern Piedmont, with green apple, lemon and almond, defat the long-aged Parmigiano cream — firm acidity balancing the mantecatura.

Pinot Grigio Alto Adige

white · Pinot Grigio · Alto Adige / Trentino · Italie — 8–10°C

Alto Adige Pinot Grigio from alpine altitude, with pear, apricot and cool mineral, balances the butter-parmesan mantecatura — alpine freshness keeping the dish digestible.

Lugana

white · Turbiana (Trebbiano di Lugana) · Lac de Garde · Italie — 9–11°C

Lugana Turbiana on Lake Garda morainic soils, with white peach and almond, wraps the butter-parmesan cream — soft acidity bringing freshness without competing with rice.