Winery Cantina PetrosinoTriglià Grillo - Chardonnay
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Grillo.
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Triglià Grillo - Chardonnay from the Winery Cantina Petrosino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Triglià Grillo - Chardonnay of Winery Cantina Petrosino in the region of Sicily is a powerful.
Food and wine pairings with Triglià Grillo - Chardonnay
Pairings that work perfectly with Triglià Grillo - Chardonnay
Original food and wine pairings with Triglià Grillo - Chardonnay
The Triglià Grillo - Chardonnay of Winery Cantina Petrosino matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of quiche with mixed vegetables, seafood pastilla or morteau sausage with brioche.
Details and technical informations about Winery Cantina Petrosino's Triglià Grillo - Chardonnay.
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.
Informations about the Winery Cantina Petrosino
The Winery Cantina Petrosino is one of of the world's great estates. It offers 35 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
