Winery Cantine RussoOrus Insolia
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 Orus Insolia from the Winery Cantine Russo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Orus Insolia of Winery Cantine Russo in the region of Sicily is a powerful.
Food and wine pairings with Orus Insolia
Pairings that work perfectly with Orus Insolia
Original food and wine pairings with Orus Insolia
The Orus Insolia of Winery Cantine Russo matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pike dumplings with shrimp sauce, tuna, pepper and tomato quiche or lili's gressins.
Details and technical informations about Winery Cantine Russo's Orus Insolia.
Discover the grape variety: Clarin
Clarin blanc 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. Clarin Blanc can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Orus Insolia from Winery Cantine Russo are 2011, 0
Informations about the Winery Cantine Russo
The Winery Cantine Russo is one of of the world's great estates. It offers 21 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
