Winery Cantine GrassoEsco Pazzo Inzolia - Catarratto
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Esco Pazzo Inzolia - Catarratto from the Winery Cantine Grasso
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Esco Pazzo Inzolia - Catarratto of Winery Cantine Grasso in the region of Sicily is a powerful with a nice freshness.
Food and wine pairings with Esco Pazzo Inzolia - Catarratto
Pairings that work perfectly with Esco Pazzo Inzolia - Catarratto
Original food and wine pairings with Esco Pazzo Inzolia - Catarratto
The Esco Pazzo Inzolia - Catarratto of Winery Cantine Grasso matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of scupion (small cuttlefish) in hot sauce, quiche without pastry or preparation of the green olives.
Details and technical informations about Winery Cantine Grasso's Esco Pazzo Inzolia - Catarratto.
Discover the grape variety: Prunelard
Structured, colourful reds with a dark ruby hue, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), plum, sloe (hence its name), black cherry, spices and balsamic notes. Fine ageing potential. Once nearly extinct, rediscovered and preserved for its genetic value: biological parent of malbec. Grown by a handful of Gaillac winemakers in Gaillac AOC. Native French variety from the South-West, ancestral identity.
Last vintages of this wine
The best vintages of Esco Pazzo Inzolia - Catarratto from Winery Cantine Grasso are 0
Informations about the Winery Cantine Grasso
The Winery Cantine Grasso is one of of the world's greatest estates. It offers 29 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
