Winery Le CantorieGiulia Rosso
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
The Giulia Rosso of the Winery Le Cantorie is in the top 50 of wines of Sicily.
Food and wine pairings with Giulia Rosso
Pairings that work perfectly with Giulia Rosso
Original food and wine pairings with Giulia Rosso
The Giulia Rosso of Winery Le Cantorie matches generally quite well with dishes of veal, pork or spicy food such as recipes of osso bucco milanese, pasta carbonara almost like the real thing or chicken colombo (west indies).
Details and technical informations about Winery Le Cantorie's Giulia Rosso.
Discover the grape variety: Marzemino
A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.
Last vintages of this wine
The best vintages of Giulia Rosso from Winery Le Cantorie are 2012, 2010, 2016, 2011 and 2014.
Informations about the Winery Le Cantorie
The Winery Le Cantorie is one of of the world's greatest estates. It offers 12 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
