Winery Azienda Vinicole SicaneEpoca Catarratto - Inzolia
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Epoca Catarratto - Inzolia from the Winery Azienda Vinicole Sicane
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Epoca Catarratto - Inzolia of Winery Azienda Vinicole Sicane in the region of Sicily is a powerful.
Food and wine pairings with Epoca Catarratto - Inzolia
Pairings that work perfectly with Epoca Catarratto - Inzolia
Original food and wine pairings with Epoca Catarratto - Inzolia
The Epoca Catarratto - Inzolia of Winery Azienda Vinicole Sicane matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels carbonara, tuna, pepper and tomato quiche or apple chips.
Details and technical informations about Winery Azienda Vinicole Sicane's Epoca Catarratto - Inzolia.
Discover the grape variety: Muskat bleu
Aromatic and fruity reds to drink young, with a deep ruby colour, moderate tannins and a light palate, offering signature muscat aromas, red fruits (strawberry, raspberry) and floral notes. An accessible profile for northern climates. Grown mainly in Switzerland, Germany and the UK in northern and amateur vineyards. Black hybrid variety obtained in Switzerland in 1932 by complex crossing, early-ripening and resistant.
Last vintages of this wine
The best vintages of Epoca Catarratto - Inzolia from Winery Azienda Vinicole Sicane are 2016, 0
Informations about the Winery Azienda Vinicole Sicane
The Winery Azienda Vinicole Sicane is one of of the world's greatest estates. It offers 7 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
