Winery GiasiraKeration
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 Keration from the Winery Giasira
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Keration of Winery Giasira in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Keration of Winery Giasira in the region of Sicily often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Keration
Pairings that work perfectly with Keration
Original food and wine pairings with Keration
The Keration of Winery Giasira matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp in coconut milk, quiche without pastry, courgette and blue cheese or pizza-style appetizer croissants.
Details and technical informations about Winery Giasira's Keration.
Discover the grape variety: Admirable
According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the bicane and the chasselas obtained in Saumur (Maine and Loire Valley) by Doctor Auguste Courtiller in the 1840s, registered in the Official Catalogue of table grape varieties, list A1. Today, the Admirable de Courtiller is practically no longer multiplied.
Last vintages of this wine
The best vintages of Keration from Winery Giasira are 2017, 2016, 2013, 0 and 2011.
Informations about the Winery Giasira
The Winery Giasira is one of of the world's greatest estates. It offers 9 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
