Winery Luna GaiaMandricardo Catarratto
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 Mandricardo Catarratto from the Winery Luna Gaia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mandricardo Catarratto of Winery Luna Gaia in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Mandricardo Catarratto of Winery Luna Gaia in the region of Sicily often reveals types of flavors of tree fruit.
Food and wine pairings with Mandricardo Catarratto
Pairings that work perfectly with Mandricardo Catarratto
Original food and wine pairings with Mandricardo Catarratto
The Mandricardo Catarratto of Winery Luna Gaia matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cuttlefish with cider, broccoli and blue cheese quiche without pastry or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Luna Gaia's Mandricardo Catarratto.
Discover the grape variety: Madeleine angevine O.
This variety was obtained in the 19th century by Christian Oberlin, by crossing the madeleine angevine with the bouquettraube, registered in the Official Catalogue of vine varieties list A1. It should not be confused with the said Madeleine Angevine because its resemblance is strong, at least in its bunches. Today, Madeleine angevine Oberlin is no longer cultivated, it is still only found in a few private homes, usually on trellises. - Synonymy: angevine oberlin, madeleine blonde oberlin (the synonymy of grape varieties, click here!)
Last vintages of this wine
The best vintages of Mandricardo Catarratto from Winery Luna Gaia are 2018, 0
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: 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.
