Winery Mario GiacondiPinot Grigio Terre Siciliane
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Pinot Grigio Terre Siciliane from the Winery Mario Giacondi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio Terre Siciliane of Winery Mario Giacondi in the region of Sicile is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pinot Grigio Terre Siciliane of Winery Mario Giacondi in the region of Sicile often reveals types of flavors of tree fruit.
Food and wine pairings with Pinot Grigio Terre Siciliane
Pairings that work perfectly with Pinot Grigio Terre Siciliane
Original food and wine pairings with Pinot Grigio Terre Siciliane
The Pinot Grigio Terre Siciliane of Winery Mario Giacondi matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of shrimp in red sauce, magic cake cheese quiche or chicken pie.
Details and technical informations about Winery Mario Giacondi's Pinot Grigio Terre Siciliane.
Discover the grape variety: Odjaleschi
Most certainly Georgian, odja meaning "tree" in Megrel, which explains why we still find this variety cultivated with trees as stakes.
Last vintages of this wine
The best vintages of Pinot Grigio Terre Siciliane from Winery Mario Giacondi are 2015, 2019, 2013, 2016
Informations about the Winery Mario Giacondi
The Winery Mario Giacondi is one of of the world's greatest estates. It offers 24 wines for sale in the of Sicile to come and discover on site or to buy online.
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
A panel discussion about the Chablis appellation
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
The Irancy appellation seen by Clotilde Davenne
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
At the heart of the terroirs of Mâcon-Burgy
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Burgy, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
