Winery Cantine PaoliniZibibbo
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Zibibbo of the Winery Cantine Paolini is in the top 20 of wines of Sicily.
Taste structure of the Zibibbo from the Winery Cantine Paolini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zibibbo of Winery Cantine Paolini in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Zibibbo of Winery Cantine Paolini in the region of Sicily often reveals types of flavors of earth, vegetal or citrus fruit and sometimes also flavors of floral, tropical fruit.
Food and wine pairings with Zibibbo
Pairings that work perfectly with Zibibbo
Original food and wine pairings with Zibibbo
The Zibibbo of Winery Cantine Paolini matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp curry (reunionese recipe), quiche without eggs or chicken skewers with curry and lemon.
Details and technical informations about Winery Cantine Paolini's Zibibbo.
Discover the grape variety: Portan
Portan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Portan noir can be found in many vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Zibibbo from Winery Cantine Paolini are 2017, 2016, 0, 2015 and 2018.
Informations about the Winery Cantine Paolini
The Winery Cantine Paolini is one of of the world's greatest 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: Late harvest
A name historically used in Alsace, late harvest refers to grapes harvested during over-ripening for the production of sweet and syrupy wines.
