Winery Tenute OrestiadiOrange Bio Inzolia Rosato
Pink wine
In the mouth this pink wine is a .
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Orange Bio Inzolia Rosato from the Winery Tenute Orestiadi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Orange Bio Inzolia Rosato of Winery Tenute Orestiadi in the region of Sicily is a .
Food and wine pairings with Orange Bio Inzolia Rosato
Pairings that work perfectly with Orange Bio Inzolia Rosato
Original food and wine pairings with Orange Bio Inzolia Rosato
The Orange Bio Inzolia Rosato of Winery Tenute Orestiadi matches generally quite well with dishes of shellfish, rich fish (salmon, tuna etc) or appetizers and snacks such as recipes of quick crayfish chicken, sublime salmon (stuffed salmon) or black tapenade.
Details and technical informations about Winery Tenute Orestiadi's Orange Bio Inzolia Rosato.
Discover the grape variety: Schioppettino
A very old grape variety that most likely originated in the Friuli Valley in northeastern Italy. Almost unknown in France, it can be found in Slovenia, in the United States (California, etc.), etc. It is not related to ribolla gialla.
Informations about the Winery Tenute Orestiadi
The Winery Tenute Orestiadi 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.
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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
