Winery Di GiovannaGerbino 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 Gerbino Chardonnay from the Winery Di Giovanna
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gerbino Chardonnay of Winery Di Giovanna in the region of Sicily is a powerful.
Food and wine pairings with Gerbino Chardonnay
Pairings that work perfectly with Gerbino Chardonnay
Original food and wine pairings with Gerbino Chardonnay
The Gerbino Chardonnay of Winery Di Giovanna matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pageot, light tuna-tomato quiche (without cream) or fresh sardine rillettes.
Details and technical informations about Winery Di Giovanna's Gerbino 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.
Last vintages of this wine
The best vintages of Gerbino Chardonnay from Winery Di Giovanna are 2012, 2011, 0, 2018 and 2013.
Informations about the Winery Di Giovanna
The Winery Di Giovanna is one of of the world's great estates. It offers 34 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
