Winery KalèInsolia
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Insolia from the Winery Kalè
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Insolia of Winery Kalè in the region of Sicily is a .
Food and wine pairings with Insolia
Pairings that work perfectly with Insolia
Original food and wine pairings with Insolia
The Insolia of Winery Kalè matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of small cuttlefish a la plancha, quiche with leeks and fresh salmon from flo or parmesan crisps.
Details and technical informations about Winery Kalè's Insolia.
Discover the grape variety: St. Laurent
Structured and elegant reds with a deep ruby colour, soft to firm tannins and silky palate, with signature aromas of red fruit (cherry, raspberry), morello cherry (hallmark), sweet spices, undergrowth and floral notes reminiscent of Pinot Noir. Fine ageing potential. Star of the great reds of the Austrian Burgenland, also grown in the Czech Republic. The German synonym for Saint Laurent, an indigenous Austrian black variety genetically related to Pinot Noir.
Last vintages of this wine
The best vintages of Insolia from Winery Kalè are 2016, 2018, 0, 2019 and 2017.
Informations about the Winery Kalè
The Winery Kalè is one of of the world's greatest estates. It offers 2 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
