Winery Santa TresaFiano
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 Fiano from the Winery Santa Tresa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fiano of Winery Santa Tresa in the region of Sicily is a powerful.
Food and wine pairings with Fiano
Pairings that work perfectly with Fiano
Original food and wine pairings with Fiano
The Fiano of Winery Santa Tresa matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of flambéed prawns, goat cheese and bacon quiche or hummus (chickpea puree).
Details and technical informations about Winery Santa Tresa's Fiano.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Fiano from Winery Santa Tresa are 2013, 0
Informations about the Winery Santa Tresa
The Winery Santa Tresa is one of of the world's great estates. It offers 19 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
