Winery La MarchesinaInzolia - Pinot Grigio
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 Inzolia - Pinot Grigio from the Winery La Marchesina
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Inzolia - Pinot Grigio of Winery La Marchesina in the region of Sicily is a powerful.
Food and wine pairings with Inzolia - Pinot Grigio
Pairings that work perfectly with Inzolia - Pinot Grigio
Original food and wine pairings with Inzolia - Pinot Grigio
The Inzolia - Pinot Grigio of Winery La Marchesina matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of spanish paella, light tuna-tomato quiche (without cream) or apple chips.
Details and technical informations about Winery La Marchesina's Inzolia - Pinot Grigio.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Last vintages of this wine
The best vintages of Inzolia - Pinot Grigio from Winery La Marchesina are 0
Informations about the Winery La Marchesina
The Winery La Marchesina is one of of the world's great estates. It offers 26 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
