Winery Palazzo MalgaraGrillo
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 Grillo from the Winery Palazzo Malgara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grillo of Winery Palazzo Malgara in the region of Sicily is a powerful.
Food and wine pairings with Grillo
Pairings that work perfectly with Grillo
Original food and wine pairings with Grillo
The Grillo of Winery Palazzo Malgara matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of gari (cassava flour) with shrimps (africa), quiche without eggs or beetroot chips.
Details and technical informations about Winery Palazzo Malgara's Grillo.
Discover the grape variety: Grillo
Structured, aromatic whites with ample mouth and fresh acidity, featuring aromas of ripe citrus, yellow peach, exotic fruits, white flowers, Mediterranean herbs and marine saline notes. Tonic finish. A historic key component of Marsala DOC and star of the modern Sicilian dry white revival (Sicilia DOC). Native Sicilian grape, a natural cross of Catarratto × Moscato d'Alessandria.
Last vintages of this wine
The best vintages of Grillo from Winery Palazzo Malgara are 0
Informations about the Winery Palazzo Malgara
The Winery Palazzo Malgara is one of of the world's great estates. It offers 14 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
