Winery Cantina MalopassoEtna 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 Etna Bianco from the Winery Cantina Malopasso
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Etna Bianco of Winery Cantina Malopasso in the region of Sicily is a powerful.
Food and wine pairings with Etna Bianco
Pairings that work perfectly with Etna Bianco
Original food and wine pairings with Etna Bianco
The Etna Bianco of Winery Cantina Malopasso matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp, coconut and ginger soup, ham and comté quiche or beet and goat aperitif verrines.
Details and technical informations about Winery Cantina Malopasso's Etna Bianco.
Discover the grape variety: Bertille Seyve 450
Interspecific crossing carried out by Bertille Seyve (1864-1944) between the 2003 Seibel and the Noah, which it closely resembles. It was mainly cultivated in the western departments of France, but also in the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of Etna Bianco from Winery Cantina Malopasso are 2017, 0
Informations about the Winery Cantina Malopasso
The Winery Cantina Malopasso is one of of the world's greatest estates. It offers 4 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: Shiraz
See syrah.
