Winery FirriatoFavinia La Muciara
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 Favinia La Muciara from the Winery Firriato
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Favinia La Muciara of Winery Firriato in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Favinia La Muciara of Winery Firriato in the region of Sicily often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with Favinia La Muciara
Pairings that work perfectly with Favinia La Muciara
Original food and wine pairings with Favinia La Muciara
The Favinia La Muciara of Winery Firriato matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of wok of shrimps with vegetables, quiche without eggs or fresh sardine rillettes.
Details and technical informations about Winery Firriato's Favinia La Muciara.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Favinia La Muciara from Winery Firriato are 2017, 2016, 0, 2014 and 2012.
Informations about the Winery Firriato
The Winery Firriato is one of of the world's great estates. It offers 81 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: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
