Winery Cantina Colomba BiancaLumari Lucido Insolia
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 Lumari Lucido Insolia from the Winery Cantina Colomba Bianca
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lumari Lucido Insolia of Winery Cantina Colomba Bianca in the region of Sicily is a powerful.
Food and wine pairings with Lumari Lucido Insolia
Pairings that work perfectly with Lumari Lucido Insolia
Original food and wine pairings with Lumari Lucido Insolia
The Lumari Lucido Insolia of Winery Cantina Colomba Bianca matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp marinade, cream and tuna quiche or bacon-gruyere-tomato cake.
Details and technical informations about Winery Cantina Colomba Bianca's Lumari Lucido Insolia.
Discover the grape variety: Monbadon
Originally from the Charentes region, it is now endangered. It is still found in isolated stocks, most often in old ugni blanc plantations. This variety is said to be the result of a natural cross between folle blanche and ugni blanc. It is registered in the Official Catalogue of Vine Varieties, list A1. - Synonyms: frontignan des Charentes, aramon blanc by mistake in the Var, gros montils on the island of Oléron, ugni de Montpellier, burger (not to be confused with elbling and gouais blanc which have the same synonym), auba, meslier d'Orléans (not to be confused with meslier saint François) (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Lumari Lucido Insolia from Winery Cantina Colomba Bianca are 2019, 0, 2018
Informations about the Winery Cantina Colomba Bianca
The Winery Cantina Colomba Bianca is one of of the world's great estates. It offers 134 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
