Winery Luna GaiaMaganza Zibibbo
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 Maganza Zibibbo from the Winery Luna Gaia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maganza Zibibbo of Winery Luna Gaia in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Maganza Zibibbo of Winery Luna Gaia in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Maganza Zibibbo
Pairings that work perfectly with Maganza Zibibbo
Original food and wine pairings with Maganza Zibibbo
The Maganza Zibibbo of Winery Luna Gaia matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of spaghetti with shrimp and cream, leek, goat cheese and bacon quiche or jars of sweet and sour pickles.
Details and technical informations about Winery Luna Gaia's Maganza Zibibbo.
Discover the grape variety: Zibibbo
Last vintages of this wine
The best vintages of Maganza Zibibbo from Winery Luna Gaia are 2018, 2024, 2022, 2021 and 2020.
Informations about the Winery Luna Gaia
The Winery Luna Gaia is one of of the world's greatest estates. It offers 6 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
