Winery Principe di CorleoneRidente 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 Ridente Catarratto from the Winery Principe di Corleone
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ridente Catarratto of Winery Principe di Corleone in the region of Sicily is a powerful.
Food and wine pairings with Ridente Catarratto
Pairings that work perfectly with Ridente Catarratto
Original food and wine pairings with Ridente Catarratto
The Ridente Catarratto of Winery Principe di Corleone matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lamb curry indian style, quiche without pastry or tomato tartar.
Details and technical informations about Winery Principe di Corleone's Ridente Catarratto.
Discover the grape variety: Noah
American, resulting from a natural cross between taylor (Vitis Labrusca x Vitis Riparia) and Vitis Riparia, the seeds of the taylor then sown in 1869 by Otto Wasserzicher in Nauvoo, Illinois. Noah has been used extensively as a progenitor by hybridizers such as Baco, Bertille-Seyve, Castel, Gaillard and Seibel, the best known being baco blanc or baco 22A (folle blanche x Noah). In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): clinton, herbemont, isabelle, jacquez, Noah and othello. Today, it has practically disappeared and can sometimes be found in private homes established in vineyards.
Last vintages of this wine
The best vintages of Ridente Catarratto from Winery Principe di Corleone are 0, 2016
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: 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.
