Winery Cantine VolpiSogno Bianco
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 Sogno Bianco from the Winery Cantine Volpi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sogno Bianco of Winery Cantine Volpi in the region of Sicily is a powerful.
Food and wine pairings with Sogno Bianco
Pairings that work perfectly with Sogno Bianco
Original food and wine pairings with Sogno Bianco
The Sogno Bianco of Winery Cantine Volpi matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of bouillabaisse like in marseille, summer tuna quiche or tempura of vegetables and quick.
Details and technical informations about Winery Cantine Volpi's Sogno Bianco.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Last vintages of this wine
The best vintages of Sogno Bianco from Winery Cantine Volpi are 0, 2019
Informations about the Winery Cantine Volpi
The Winery Cantine Volpi is one of of the world's great estates. It offers 82 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
