Winery MandrarossaZibibbo
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 Zibibbo from the Winery Mandrarossa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zibibbo of Winery Mandrarossa in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Zibibbo of Winery Mandrarossa in the region of Sicily often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit, floral.
Food and wine pairings with Zibibbo
Pairings that work perfectly with Zibibbo
Original food and wine pairings with Zibibbo
The Zibibbo of Winery Mandrarossa matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of armorican-style squid, light tuna-tomato quiche (without cream) or steamed carrots with saffron.
Details and technical informations about Winery Mandrarossa's Zibibbo.
Discover the grape variety: Baco noir
It is the only vinifera-riparia that has been commercialized. It is the result of crossing the folle blanche with the riparia grand glabre created in 1902 by François Baco. Depending on the region, we can still find some small plots of black Baco vines often mixed with other varieties. You will also find trellises or arbors installed a long time ago in front of old houses and still maintained in a more than remarkable way thanks to the great vigour of this variety. It should be noted that there is also a white baco resulting from the crossing of the folle blanche by the noah and resembling much the latter.
Last vintages of this wine
The best vintages of Zibibbo from Winery Mandrarossa are 2016, 0, 2015, 2017
Informations about the Winery Mandrarossa
The Winery Mandrarossa is one of of the world's great estates. It offers 53 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: Marc
Solid part resulting from the pressing of the grape (stalks, pips, skins).
