Winery JudekaInsolia
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 Insolia from the Winery Judeka
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Insolia of Winery Judeka in the region of Sicily is a powerful.
Food and wine pairings with Insolia
Pairings that work perfectly with Insolia
Original food and wine pairings with Insolia
The Insolia of Winery Judeka matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of crab matoutou, leek, goat cheese and bacon quiche or biscuits for dogs.
Details and technical informations about Winery Judeka's Insolia.
Discover the grape variety: Courbu
Courbu is indigenous to the Pyrenean vineyards. This white grape variety is part of the Jurançon family. Three clones are recognized in this variety, which buds in the medium term, develops regularly and has satisfactory productivity. The way in which the shoots form is characteristic. Initially upright, they bend and curve, giving a parasol-like finish to the vine. A vigorous rootstock is recommended to see the Courbu develop and mature at a late age. The small clusters display quite distinctive features. Not necessarily winged, they are pignate and stocky, with a rounded or rather flattened shape. A light pink veil covers the most mature berries, but the original colour varies from yellow-green to golden white. Vinification enhances the juice of this variety. The bouquet becomes more refined with age under a pale yellow colour. Dry or sweet, this wine is always remarkably fine.
Last vintages of this wine
The best vintages of Insolia from Winery Judeka are 0, 2014
Informations about the Winery Judeka
The Winery Judeka is one of of the world's great estates. It offers 30 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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
