Winery MiceliOrganza
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 Organza from the Winery Miceli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Organza of Winery Miceli in the region of Sicily is a powerful.
Food and wine pairings with Organza
Pairings that work perfectly with Organza
Original food and wine pairings with Organza
The Organza of Winery Miceli matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of wok of pointed cabbage with shrimps and lemongrass bo bun style, magic cake cheese quiche or brioche shuttles.
Details and technical informations about Winery Miceli's Organza.
Discover the grape variety: Touriga franca
Aromatic and refined reds with an elegant structure, featuring raspberry, blackberry, rose, lavender, cistus and gentle spice aromas. Soft tannins and silky balance that smooths blends. Essential partner to Touriga Nacional in great Port wines (Vintage, LBV, Tawny) and modern dry Douro DOC. Native Portuguese variety, the most planted in the Douro, related to Touriga Nacional.
Last vintages of this wine
The best vintages of Organza 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
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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
