Winery Principe di CorleoneGocce di Luce
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 Gocce di Luce from the Winery Principe di Corleone
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gocce di Luce of Winery Principe di Corleone in the region of Sicily is a powerful.
Food and wine pairings with Gocce di Luce
Pairings that work perfectly with Gocce di Luce
Original food and wine pairings with Gocce di Luce
The Gocce di Luce of Winery Principe di Corleone matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of violet omelette, zucchini quiche or chicken skewers with curry and lemon.
Details and technical informations about Winery Principe di Corleone's Gocce di Luce.
Discover the grape variety: Gouais
It is certainly one of the oldest known grape varieties as it is already reported in the Middle Ages as producing a poor quality wine. Some claim that it has its first origins in eastern France and others in Croatia. It would then have been introduced into France by the Romans, nearly 2,000 years ago. Published genetic analyses have revealed that it is related to several grape varieties, including Saint Côme, Raffiat de Moncade, Muscadelle, Jurançon Blanc, Grease, Colombard, and Mademoiselle Blanche. For more information, click here. Today, the Gouais has practically disappeared from the vineyard, it is still cultivated somewhat in the upper Swiss Valais under the name of Gwäss or Gwaëss.
Last vintages of this wine
The best vintages of Gocce di Luce from Winery Principe di Corleone are 2015, 2016, 0, 2017
Informations about the Winery Principe di Corleone
The Winery Principe di Corleone is one of of the world's great estates. It offers 61 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
