Winery I VigneriVigna di Milo Caselle
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 Vigna di Milo Caselle from the Winery I Vigneri
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigna di Milo Caselle of Winery I Vigneri in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Vigna di Milo Caselle of Winery I Vigneri in the region of Sicily often reveals types of flavors of tropical, citrus or non oak and sometimes also flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Vigna di Milo Caselle
Pairings that work perfectly with Vigna di Milo Caselle
Original food and wine pairings with Vigna di Milo Caselle
The Vigna di Milo Caselle of Winery I Vigneri matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of seafood pie, quiche without pastry or small croissants with smoked salmon (toast).
Details and technical informations about Winery I Vigneri's Vigna di Milo Caselle.
Discover the grape variety: Carricante
It is most certainly of Italian origin, more precisely from Sicily where it is very present, especially on the slopes of the eastern and southern slopes of Mount Etna. It is thought to be the result of a natural cross between montonico pinto and scacco. It has often been confused with the catarratto even today. Carricante is identified today by two known biotypes, A and B, ... a variety almost unknown in France, but registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Vigna di Milo Caselle from Winery I Vigneri are 2015, 2016, 2014, 2013 and 2017.
Informations about the Winery I Vigneri
The Winery I Vigneri is one of of the world's greatest estates. It offers 10 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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
