Winery FinaViognier
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 Viognier from the Winery Fina
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viognier of Winery Fina in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Viognier of Winery Fina in the region of Sicily often reveals types of flavors of peach, apricot or honey and sometimes also flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Winery Fina matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of bouillabaisse like in marseille, mushroom, bacon and gruyere quiche or palm trees for the aperitif!.
Details and technical informations about Winery Fina's Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Viognier from Winery Fina are 2012, 2016, 2018, 2017 and 2013.
Informations about the Winery Fina
The Winery Fina is one of of the world's great estates. It offers 30 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
