Winery FunaroGatto Bianco
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 Gatto Bianco from the Winery Funaro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gatto Bianco of Winery Funaro in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Gatto Bianco of Winery Funaro in the region of Sicily often reveals types of flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with Gatto Bianco
Pairings that work perfectly with Gatto Bianco
Original food and wine pairings with Gatto Bianco
The Gatto Bianco of Winery Funaro matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lobster armorican style, tuna, pepper and tomato quiche or tapenade.
Details and technical informations about Winery Funaro's Gatto Bianco.
Discover the grape variety: Meunier
Meunier noir is a grape variety that originated in France (Champagne). 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. Meunier noir can be found in many vineyards: South West, Cognac, Bordeaux, Loire Valley, Champagne, Burgundy, Jura, Languedoc & Roussillon, Beaujolais, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey.
Last vintages of this wine
The best vintages of Gatto Bianco from Winery Funaro are 2018, 2017, 0, 2015 and 2016.
Informations about the Winery Funaro
The Winery Funaro is one of of the world's greatest estates. It offers 18 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
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).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
