Winery PatriDellaterra Catarratto
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 Dellaterra Catarratto from the Winery Patri
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dellaterra Catarratto of Winery Patri in the region of Sicily is a powerful.
Food and wine pairings with Dellaterra Catarratto
Pairings that work perfectly with Dellaterra Catarratto
Original food and wine pairings with Dellaterra Catarratto
The Dellaterra Catarratto of Winery Patri matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of barbecued lobster, mushroom, bacon and gruyere quiche or beet hummus dip.
Details and technical informations about Winery Patri's Dellaterra Catarratto.
Discover the grape variety: Négret Canourgue
Originating very certainly from the high valley of the Tarn aveyronnaise and lozérienne. It was confused for a long time with Abouriou, and as a result it still exchanges, wrongly, a few synonyms. It is very little multiplied, almost unknown in the other French wine regions.
Last vintages of this wine
The best vintages of Dellaterra Catarratto from Winery Patri are 0
Informations about the Winery Patri
The Winery Patri is one of of the world's great estates. It offers 28 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
