Winery La ChiusaPietra Gialla Catarratto Santa Margherita di Belice
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Pietra Gialla Catarratto Santa Margherita di Belice from the Winery La Chiusa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pietra Gialla Catarratto Santa Margherita di Belice of Winery La Chiusa in the region of Sicily is a powerful with a nice freshness.
Food and wine pairings with Pietra Gialla Catarratto Santa Margherita di Belice
Pairings that work perfectly with Pietra Gialla Catarratto Santa Margherita di Belice
Original food and wine pairings with Pietra Gialla Catarratto Santa Margherita di Belice
The Pietra Gialla Catarratto Santa Margherita di Belice of Winery La Chiusa matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of phad thai (thai style fried noodles), nanie's diced ham quiche or basil and cherry tomato clafoutis.
Details and technical informations about Winery La Chiusa's Pietra Gialla Catarratto Santa Margherita di Belice.
Discover the grape variety: Muscat Ottonel
Delicate and fine muscat whites with a tender palate and moderate acidity, on intense and refined aromas of orange blossom, rose, fresh grape, citrus, white peach and airy muscat (more subtle than Muscat Blanc à Petits Grains). Made as aromatic dry aperitif whites (Alsace, Baden), off-dry and sumptuous botrytised liquoreux (Burgenland in Austria, Cotnari in Romania, Tokaj). Created in the 19th century by Robert Moreau (Angers), a cross of Chasselas × Muscat de Saumur.
Informations about the Winery La Chiusa
The Winery La Chiusa is one of of the world's greatest estates. It offers 6 wines for sale in the of Santa Margherita di Belice to come and discover on site or to buy online.
The wine region of Santa Margherita di Belice
DOC of the Parma hills (province of Parma, Apennine foothills, clay-limestone and gypsum terroirs, first Lambrusco recognised as DOC 1982): Malvasia di Candia (≥85%) in an aromatic, dry white king with intense notes of white flowers, exotic fruits, citrus and a refined perfumed-floral touch, also in Dolce-Amabile and Spumante. Barbera and Bonarda in lively reds. Sauvignon Blanc lively. Lambrusco frizzante in a light, tart red.
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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
