Winery Baglio Ingardia1926 Grillo
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 1926 Grillo from the Winery Baglio Ingardia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1926 Grillo of Winery Baglio Ingardia in the region of Sicily is a powerful.
Food and wine pairings with 1926 Grillo
Pairings that work perfectly with 1926 Grillo
Original food and wine pairings with 1926 Grillo
The 1926 Grillo of Winery Baglio Ingardia matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chinese fried shrimp ravioli, vegan leek and tofu quiche or chicken skewers with curry and lemon.
Details and technical informations about Winery Baglio Ingardia's 1926 Grillo.
Discover the grape variety: Grillo
A very ancient grape variety still grown today in western Sicily. Very often associated with catarratto and inzolia, it produces the famous Marsala liqueur wine. It is also increasingly being vinified as a single variety and produces excellent dry wines full of freshness and fruitiness. Grillo is believed to be the result of an intra-fertile cross between catarratto and Muscat of Alexandria or zibibbo, obtained in 1869 by Antonino Mendola. It is represented by two biotypes that can be easily recognized, but it seems that winegrowers attach little importance to them. Little known in other Italian regions - in Liguria it is known as "rossese bianco" - it can also be found in Australia and South Africa. It is not widely grown in France, although it is interesting because of its ability to withstand hot climates and drought, and to ripen quite late.
Last vintages of this wine
The best vintages of 1926 Grillo from Winery Baglio Ingardia are 0
Informations about the Winery Baglio Ingardia
The Winery Baglio Ingardia is one of of the world's greatest estates. It offers 6 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
