Winery Cantina MarilinaBianco
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 Bianco from the Winery Cantina Marilina
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco of Winery Cantina Marilina in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Bianco of Winery Cantina Marilina in the region of Sicily often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Bianco
Pairings that work perfectly with Bianco
Original food and wine pairings with Bianco
The Bianco of Winery Cantina Marilina matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of three ways to prepare chinese noodles, zucchini and goat cheese quiche or christmas boots in knacki.
Details and technical informations about Winery Cantina Marilina's Bianco.
Discover the grape variety: Romorantin
Romorantin is a white grape variety named after the town in the Loir-et-Cher region where it originated. It was François 1er who planted the first Romorantin vines here in 1519, and it has gradually been replaced by Sauvignon, considered more aromatic, and is only planted in the Loir-et-Cher region, where it is the source of the Cour-Cheverny AOC. Its bunches of small white berries, which turn pink when ripe, are resistant to grey rot. Cour-Cheverny wines are fruity white wines with aromas of white flowers, citrus fruit and honey. Their lively, full-bodied character means they can be enjoyed after a few years' storage.
Last vintages of this wine
The best vintages of Bianco from Winery Cantina Marilina are 0
Informations about the Winery Cantina Marilina
The Winery Cantina Marilina is one of of the world's great estates. It offers 23 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: Ploussard
See poulsard.
