Winery NicosiaSolinpietra Alcamo
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 Solinpietra Alcamo from the Winery Nicosia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solinpietra Alcamo of Winery Nicosia in the region of Sicile is a powerful.
Food and wine pairings with Solinpietra Alcamo
Pairings that work perfectly with Solinpietra Alcamo
Original food and wine pairings with Solinpietra Alcamo
The Solinpietra Alcamo of Winery Nicosia matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of sautéed squid with parsley, zucchini quiche or cake with olives and bacon.
Details and technical informations about Winery Nicosia's Solinpietra Alcamo.
Discover the grape variety: Carricante
It is most certainly of Italian origin, more precisely from Sicily where it is very present, especially on the slopes of the eastern and southern slopes of Mount Etna. It is thought to be the result of a natural cross between montonico pinto and scacco. It has often been confused with the catarratto even today. Carricante is identified today by two known biotypes, A and B, ... a variety almost unknown in France, but registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Nicosia
The Winery Nicosia is one of of the world's great estates. It offers 89 wines for sale in the of Alcamo to come and discover on site or to buy online.
The wine region of Alcamo
The wine region of Alcamo is located in the region of Sicile of Italy. Wineries and vineyards like the Domaine Principe di Corleone or the Domaine Antonello Cassara produce mainly wines white and red. The most planted grape varieties in the region of Alcamo are Nero d'Avola, Chardonnay and Carricante, they are then used in wines in blends or as a single variety. On the nose of Alcamo often reveals types of flavors of tree fruit, earth or citrus fruit.
The wine region of Sicile
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).
News related to this wine
The Morey Saint Denis appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
An overview of Saint-Véran appellation
Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...
Chablis wines in the Hong Kong market by Debra MEIBURG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this minute-long clip, Debra MEIBURG discusses the position of Chablis wines in the Hong Kong market. #Chablis #PureChablis ...
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
