
Winery Le SchetteInsolia
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 Insolia from the Winery Le Schette
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Insolia of Winery Le Schette in the region of Sicily is a powerful.
Food and wine pairings with Insolia
Pairings that work perfectly with Insolia
Original food and wine pairings with Insolia
The Insolia of Winery Le Schette matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of thai shrimp soup (tom yam goong), tuna, pepper and tomato quiche or preparation of the green olives.
Details and technical informations about Winery Le Schette's Insolia.
Discover the grape variety: Bianca
Lively, fresh dry whites with a pale golden hue, a supple palate and preserved acidity, with simple aromas of citrus, green apple, pear, white flowers and light muscat hints. Refreshing, drink young. Disease-resistant interspecific variety, a locomotive of northern organic vineyards: Hungary, Austria, Italy, Serbia and the United States. Hungarian hybrid created in 1963 (Eger 2 × Bouvier), signature of central European organic wines.
Informations about the Winery Le Schette
The Winery Le Schette 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
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: CM
Mention on the label of a champagne. It is a handling cooperative that produces on its own premises and markets under its own brand the wines made from the grapes harvested by its members.














