Winery JudekaZibibbo
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 Judeka
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zibibbo of Winery Judeka in the region of Sicily is a powerful.
Food and wine pairings with Zibibbo
Pairings that work perfectly with Zibibbo
Original food and wine pairings with Zibibbo
The Zibibbo of Winery Judeka matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of periwinkles - the perfect cook!, tuna, pepper and tomato quiche or baked vegetable chips.
Details and technical informations about Winery Judeka's Zibibbo.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Zibibbo from Winery Judeka are 2014, 0, 2013
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: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
