Winery BiorebePinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Pinot Grigio from the Winery Biorebe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery Biorebe in the region of Sicily is a .
Wine flavors and olphactive analysis
On the nose the Pinot Grigio of Winery Biorebe in the region of Sicily often reveals types of flavors of apples, tree fruit or citrus fruit.
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery Biorebe matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of seafood, chorizo and chicken paella from patou, light tuna-tomato quiche (without cream) or pork roll with tomato sauce.
Details and technical informations about Winery Biorebe's Pinot Grigio.
Discover the grape variety: Carcajolo blanc
Lively, fresh whites for early drinking, with a pale golden hue, light palate and preserved acidity, showing discreet aromas of citrus, white flowers and fresh Mediterranean notes. Often blended into local Corsican whites. Grown on a few hectares in southern Corsica, subject to conservation plantings as a precious witness of the island's ampelographic heritage. White-skinned mutation of Carcajolo noir, a rare Corsican grape.
Last vintages of this wine
The best vintages of Pinot Grigio from Winery Biorebe are 2019, 2018, 2017, 2015 and 2016.
Informations about the Winery Biorebe
The Winery Biorebe is one of of the world's greatest estates. It offers 17 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
