Winery CurtoPoiano Inzolia
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Poiano Inzolia of the Winery Curto is in the top 10 of wines of Sicily.
Taste structure of the Poiano Inzolia from the Winery Curto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poiano Inzolia of Winery Curto in the region of Sicily is a powerful.
Food and wine pairings with Poiano Inzolia
Pairings that work perfectly with Poiano Inzolia
Original food and wine pairings with Poiano Inzolia
The Poiano Inzolia of Winery Curto matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussel clusters, cream and tuna quiche or pan con tomate.
Details and technical informations about Winery Curto's Poiano Inzolia.
Discover the grape variety: Molinara
Light, lively reds with pale colour, discreet tannins and brisk acidity, with aromas of red cherry, wild strawberry, gentle spices and herbal notes. Traditional partner to corvina and rondinella in the typical blends of Valpolicella DOC, Bardolino DOC, Amarone DOCG and Recioto DOCG, bringing freshness and tension. Native Venetian variety from Lake Garda.
Last vintages of this wine
The best vintages of Poiano Inzolia from Winery Curto are 2014, 2015, 0, 2017 and 2016.
Informations about the Winery Curto
The Winery Curto is one of of the world's greatest estates. It offers 8 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
