Winery LiloRosato of Pinot Grigio
Pink wine
This wine generally goes well with poultry, veal or shellfish.
Wine flavors and olphactive analysis
On the nose the Rosato of Pinot Grigio of Winery Lilo in the region of Sicily often reveals types of flavors of tree fruit, citrus fruit or red fruit.
Food and wine pairings with Rosato of Pinot Grigio
Pairings that work perfectly with Rosato of Pinot Grigio
Original food and wine pairings with Rosato of Pinot Grigio
The Rosato of Pinot Grigio of Winery Lilo matches generally quite well with dishes of veal, shellfish or poultry such as recipes of curried veal roulades, scallops with chorizo sauce or genuine chicken tagine olive and lemon confit tagine with argan oil.
Details and technical informations about Winery Lilo's Rosato of Pinot Grigio.
Discover the grape variety: Italia
Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Rosato of Pinot Grigio from Winery Lilo are 0, 2020
Informations about the Winery Lilo
The Winery Lilo is one of of the world's greatest estates. It offers 1 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
