Winery MiceliSalgalaluna
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 Salgalaluna from the Winery Miceli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Salgalaluna of Winery Miceli in the region of Sicily is a powerful.
Food and wine pairings with Salgalaluna
Pairings that work perfectly with Salgalaluna
Original food and wine pairings with Salgalaluna
The Salgalaluna of Winery Miceli matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of tagliatelle with shrimps, quiche without pastry, courgette and blue cheese or tuna and tomato mini quiches without batter.
Details and technical informations about Winery Miceli's Salgalaluna.
Discover the grape variety: Grillo
A very ancient grape variety still grown today in western Sicily. Very often associated with catarratto and inzolia, it produces the famous Marsala liqueur wine. It is also increasingly being vinified as a single variety and produces excellent dry wines full of freshness and fruitiness. Grillo is believed to be the result of an intra-fertile cross between catarratto and Muscat of Alexandria or zibibbo, obtained in 1869 by Antonino Mendola. It is represented by two biotypes that can be easily recognized, but it seems that winegrowers attach little importance to them. Little known in other Italian regions - in Liguria it is known as "rossese bianco" - it can also be found in Australia and South Africa. It is not widely grown in France, although it is interesting because of its ability to withstand hot climates and drought, and to ripen quite late.
Last vintages of this wine
The best vintages of Salgalaluna from Winery Miceli are 2015, 2014, 0, 2013
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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
