Winery Poggio Grimodi - Insolia - Catarratto Selezione

Winery Poggio GrimodiInsolia - Catarratto Selezione

The Insolia - Catarratto Selezione of Winery Poggio Grimodi is a wine from the region of Sicily.
This wine generally goes well with
The Insolia - Catarratto Selezione of the Winery Poggio Grimodi is in the top 0 of wines of Sicily.

Details and technical informations about Winery Poggio Grimodi's Insolia - Catarratto Selezione.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Fernao Pires

Aromatic and lively whites with a tender palate and fresh acidity, on intense aromas of white flowers (orange blossom, acacia), citrus, white peach, muscat and spiced notes. Made as dry whites, popular off-dry styles and in sparkling wines from Bairrada. Also called Maria Gomes in Bairrada DOC. Widely grown in Ribatejo, Tejo DOC and Lisboa, one of Portugal's most planted white grapes. Native Portuguese variety.

Informations about the Winery Poggio Grimodi

The winery offers 9 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Sicile

The Winery Poggio Grimodi is one of of the world's greatest estates. It offers 9 wines for sale in the of Sicily to come and discover on site or to buy online.

Top wine Sicily
In the top 200000 of of Italy wines
In the top 15000 of of Sicily wines
In the top 350000 of wines
In the top 1500000 wines of the world

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: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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