Winery Cantine PaoliniInzolia Biologico
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 Inzolia Biologico from the Winery Cantine Paolini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Inzolia Biologico of Winery Cantine Paolini in the region of Sicily is a powerful.
Food and wine pairings with Inzolia Biologico
Pairings that work perfectly with Inzolia Biologico
Original food and wine pairings with Inzolia Biologico
The Inzolia Biologico of Winery Cantine Paolini matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of grilled lobster with tarragon cream sauce, quiche with bacon and gruyère cheese or chorizo rillettes.
Details and technical informations about Winery Cantine Paolini's Inzolia Biologico.
Discover the grape variety: Muska noir
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the isabelle and the 15 Pirovano (madeleine angevine X bellino). It should be noted that from this crossing was also born the pirobella.
Informations about the Winery Cantine Paolini
The Winery Cantine Paolini is one of of the world's great estates. It offers 87 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: 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.
