
Winery MandoletoCatarratto
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 Catarratto from the Winery Mandoleto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Catarratto of Winery Mandoleto in the region of Sicily is a powerful.
Food and wine pairings with Catarratto
Pairings that work perfectly with Catarratto
Original food and wine pairings with Catarratto
The Catarratto of Winery Mandoleto matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of yellow risotto with mussels, magic cake cheese quiche or hummus (chickpea puree).
Details and technical informations about Winery Mandoleto's Catarratto.
Discover the grape variety: Bogazkere
Powerful, tannic reds with an almost black ink-dark robe, firm, astringent tannins and a dense palate, showing intense aromas of blackberry, blackcurrant, black plum, leather, spices, tobacco and balsamic notes. Fine ageing potential. Star of the great Turkish reds on the arid terroirs of south-east Anatolia (Diyarbakır region, Tigris valley), often blended with öküzgözü to soften its structure. Autochthonous Anatolian variety, its name means "throat-burner" in Turkish.
Last vintages of this wine
The best vintages of Catarratto from Winery Mandoleto are 0, 2014
Informations about the Winery Mandoleto
The Winery Mandoleto is one of of the world's greatest estates. It offers 3 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: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.











