Winery IsolettaCatarratto- Pinot Grigio
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Catarratto- Pinot Grigio from the Winery Isoletta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Catarratto- Pinot Grigio of Winery Isoletta in the region of Sicily is a powerful with a nice freshness.
Food and wine pairings with Catarratto- Pinot Grigio
Pairings that work perfectly with Catarratto- Pinot Grigio
Original food and wine pairings with Catarratto- Pinot Grigio
The Catarratto- Pinot Grigio of Winery Isoletta matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with basil, fish and seafood gratin or cannelloni with zucchini.
Details and technical informations about Winery Isoletta's Catarratto- Pinot Grigio.
Discover the grape variety: Tchilar
It is certainly one of the best grape varieties in Armenia, where it originates.
Last vintages of this wine
The best vintages of Catarratto- Pinot Grigio from Winery Isoletta are 2019, 0, 2017
Informations about the Winery Isoletta
The Winery Isoletta is one of of the world's greatest estates. It offers 5 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
