Winery Baglio IncaPassito
Sweet wine
In the mouth this sweet wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Passito from the Winery Baglio Inca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passito of Winery Baglio Inca in the region of Sicily is a powerful.
Food and wine pairings with Passito
Pairings that work perfectly with Passito
Original food and wine pairings with Passito
The Passito of Winery Baglio Inca matches generally quite well with dishes of beef, pasta or lamb such as recipes of spaghetti squash bolognese style, spaghetti with homemade pesto or tunisian haja.
Details and technical informations about Winery Baglio Inca's Passito.
Discover the grape variety: Olivette blanche
This variety is of unknown origin and is not related to the black olivette. The flowers of the Olivette blanche are physiologically female, which has led it to be cultivated very often in association with other varieties. Today, it is practically no longer multiplied, although it is registered in the Official Catalogue of vine varieties, list A1.
Last vintages of this wine
The best vintages of Passito from Winery Baglio Inca are 0
Informations about the Winery Baglio Inca
The Winery Baglio Inca is one of of the world's greatest estates. It offers 16 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
