Winery AzzolinoTranùi
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 Tranùi from the Winery Azzolino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tranùi of Winery Azzolino in the region of Sicily is a powerful.
Food and wine pairings with Tranùi
Pairings that work perfectly with Tranùi
Original food and wine pairings with Tranùi
The Tranùi of Winery Azzolino matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of armorican-style squid, quiche with bacon and gruyère cheese or aperitif puff pastries (cheese matches, puff pastries with....
Details and technical informations about Winery Azzolino's Tranùi.
Discover the grape variety: Fleurtai
Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.
Last vintages of this wine
The best vintages of Tranùi from Winery Azzolino are 2016, 0
Informations about the Winery Azzolino
The Winery Azzolino is one of of the world's greatest estates. It offers 15 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Downy mildew
Disease of the vine due to a fungus. Downy mildew is formidable because it attacks all the organs, from the stem to the grapes, including the leaves, in depth. It was against it that the famous copper and lime-based Bordeaux mixture was developed.
