Winery CusumanoJalè (Tenuta Ficuzza)
White wine
This wine is composed of 100% of the grape variety Chardonnay.
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 Jalè (Tenuta Ficuzza) from the Winery Cusumano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jalè (Tenuta Ficuzza) of Winery Cusumano in the region of Sicile is a powerful.
Wine flavors and olphactive analysis
On the nose the Jalè (Tenuta Ficuzza) of Winery Cusumano in the region of Sicile often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Jalè (Tenuta Ficuzza)
Pairings that work perfectly with Jalè (Tenuta Ficuzza)
Original food and wine pairings with Jalè (Tenuta Ficuzza)
The Jalè (Tenuta Ficuzza) of Winery Cusumano matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels with beer, quiche lorraine or ktipiti (greece).
Details and technical informations about Winery Cusumano's Jalè (Tenuta Ficuzza).
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Jalè (Tenuta Ficuzza) from Winery Cusumano are 2017, 2018, 2016, 2011 and 2019.
Informations about the Winery Cusumano
The Winery Cusumano is one of of the world's greatest estates. It offers 37 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 Sicile
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).
News related to this wine
The Saint-Véran appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
The appellations of Bourgogne
Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
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The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
