Winery CambriaBazia 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 Bazia Bianco from the Winery Cambria
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bazia Bianco of Winery Cambria in the region of Sicily is a powerful.
Food and wine pairings with Bazia Bianco
Pairings that work perfectly with Bazia Bianco
Original food and wine pairings with Bazia Bianco
The Bazia Bianco of Winery Cambria matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cassolettes of scallops, light tuna-tomato quiche (without cream) or avocado verrine and quick.
Details and technical informations about Winery Cambria's Bazia Bianco.
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 Bazia Bianco from Winery Cambria are 0
Informations about the Winery Cambria
The Winery Cambria is one of of the world's great 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: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
