Winery CaviroDino Chardonnay
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 Dino Chardonnay from the Winery Caviro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dino Chardonnay of Winery Caviro in the region of Sicily is a powerful.
Food and wine pairings with Dino Chardonnay
Pairings that work perfectly with Dino Chardonnay
Original food and wine pairings with Dino Chardonnay
The Dino Chardonnay of Winery Caviro matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of paella from an old spanish grandmother..., goat cheese and bacon quiche or aperitif skewers edam/basilic/dry apricot.
Details and technical informations about Winery Caviro's Dino Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Caviro
The Winery Caviro is one of of the world's great estates. It offers 19 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
