Winery BotticellaGilea Bianco
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 Gilea Bianco from the Winery Botticella
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gilea Bianco of Winery Botticella in the region of Sicily is a powerful.
Food and wine pairings with Gilea Bianco
Pairings that work perfectly with Gilea Bianco
Original food and wine pairings with Gilea Bianco
The Gilea Bianco of Winery Botticella matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp marinade, quiche with bacon and gruyère cheese or bacon cake.
Details and technical informations about Winery Botticella's Gilea Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Gilea Bianco from Winery Botticella are 0
Informations about the Winery Botticella
The Winery Botticella is one of of the world's greatest estates. It offers 5 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.
