Winery Inycon - Catarratto

Winery InyconCatarratto

The Catarratto of Winery Inycon is a wine from the region of Sicily.
This wine generally goes well with
The Catarratto of the Winery Inycon is in the top 0 of wines of Sicily.

Details and technical informations about Winery Inycon's Catarratto.

Winemaker
Flippo Buttafuco
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Klevener de Heiligenstein

Aromatic, refined dry whites with a pale golden colour, a full palate and preserved acidity, showing signature aromas of discreet muscat notes (rose), white flowers, white-fleshed fruits (pear) and delicate spicy notes. A distinctive aromatic profile, more restrained than Gewurztraminer. Preserved under a specific Alsatian appellation around Heiligenstein (Bas-Rhin), producing identity-driven wines. Rare Alsatian white variety, identical to the Jurassian Savagnin Rose.

Informations about the Winery Inycon

The winery offers 80 different wines.
Its wines get an average rating of 3.4.
This winery is part of the Cantine Settesoli.
It is in the top 60 of the best estates in the region
It is located in Sicile

The Winery Inycon is one of of the world's great estates. It offers 72 wines for sale in the of Sicily to come and discover on site or to buy online.

Top wine Sicily
In the top 200000 of of Italy wines
In the top 15000 of of Sicily wines
In the top 400000 of wines
In the top 1500000 wines of the world

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: Botrytis cinerea

This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".

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