Winery Caruso & MininiTasàri Catarratto
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Tasàri Catarratto of the Winery Caruso & Minini is in the top 80 of wines of Sicily.
Taste structure of the Tasàri Catarratto from the Winery Caruso & Minini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tasàri Catarratto of Winery Caruso & Minini in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Tasàri Catarratto of Winery Caruso & Minini in the region of Sicily often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit, tropical fruit.
Food and wine pairings with Tasàri Catarratto
Pairings that work perfectly with Tasàri Catarratto
Original food and wine pairings with Tasàri Catarratto
The Tasàri Catarratto of Winery Caruso & Minini matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of easy seafood gratin, quiche without eggs or chorizo rillettes.
Details and technical informations about Winery Caruso & Minini's Tasàri Catarratto.
Discover the grape variety: Catarratto Bianco
Last vintages of this wine
The best vintages of Tasàri Catarratto from Winery Caruso & Minini are 2020, 2016, 2013, 2017 and 2014.
Informations about the Winery Caruso & Minini
The Winery Caruso & Minini is one of of the world's great estates. It offers 73 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.
