Winery MiceliBaaria Grecanico
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 Baaria Grecanico from the Winery Miceli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baaria Grecanico of Winery Miceli in the region of Sicily is a powerful.
Food and wine pairings with Baaria Grecanico
Pairings that work perfectly with Baaria Grecanico
Original food and wine pairings with Baaria Grecanico
The Baaria Grecanico of Winery Miceli matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of spanish paella, broccoli and blue cheese quiche without pastry or lili's gressins.
Details and technical informations about Winery Miceli's Baaria Grecanico.
Discover the grape variety: Kalecik karasi
This grape variety is native to Turkey, where it is very well known and highly appreciated. It is virtually unknown in France and even less so in other wine-producing countries. Still in Turkey, we can find a white grape variety called kalecik also known as hasandede beyazi.
Last vintages of this wine
The best vintages of Baaria Grecanico from Winery Miceli are 0
Informations about the Winery Miceli
The Winery Miceli is one of of the world's great estates. It offers 51 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: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
