Winery CaviroBagliori Pinot Grigio
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Bagliori Pinot Grigio from the Winery Caviro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bagliori Pinot Grigio of Winery Caviro in the region of Sicily is a powerful with a nice freshness.
Food and wine pairings with Bagliori Pinot Grigio
Pairings that work perfectly with Bagliori Pinot Grigio
Original food and wine pairings with Bagliori Pinot Grigio
The Bagliori Pinot Grigio of Winery Caviro matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta gratin carbonara style, quiche with bacon and gruyère cheese or autumn verrine.
Details and technical informations about Winery Caviro's Bagliori Pinot Grigio.
Discover the grape variety: Mondeuse
Mondeuse noir is a grape variety that originated in France (Savoie). 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 to large bunches, and grapes of medium size. Mondeuse noir can be found in many vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhône Valley, Beaujolais.
Last vintages of this wine
The best vintages of Bagliori Pinot Grigio from Winery Caviro are 2014, 2012, 0, 2016 and 2015.
Informations about the Winery Caviro
The Winery Caviro is one of of the world's greatest estates. It offers 19 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
The wine region of Sicilia is located in the region of Sicile of Italy. We currently count 825 estates and châteaux in the of Sicilia, producing 1804 different wines in conventional, organic and biodynamic agriculture. The wines of Sicilia go well with generally quite well with dishes .
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
