Winery DonnafugataLighea
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 Lighea from the Winery Donnafugata
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lighea of Winery Donnafugata in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Lighea of Winery Donnafugata in the region of Sicily often reveals types of flavors of pineapple, grapefruit or tropical and sometimes also flavors of citrus, apples or peach.
Food and wine pairings with Lighea
Pairings that work perfectly with Lighea
Original food and wine pairings with Lighea
The Lighea of Winery Donnafugata matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp with cream and fettuccine, ham and comté quiche or peach and tuna verrine.
Details and technical informations about Winery Donnafugata's Lighea.
Discover the grape variety: Couderc
Simple, colourful and fruity reds with a deep ruby colour, supple tannins and a light palate with moderate acidity, showing aromas of red fruits and discreet hybrid notes. Productive and resistant to phylloxera. Now marginal, it survives in a few heritage plots and French ampelographic collections, a witness to post-phylloxera hybridisation. French black hybrid variety obtained by Georges Couderc at the end of the 19th century.
Last vintages of this wine
The best vintages of Lighea from Winery Donnafugata are 2018, 2017, 2010, 2019 and 2016.
Informations about the Winery Donnafugata
The Winery Donnafugata is one of of the world's greatest estates. It offers 43 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
