Winery RobertielloSan Sebastiano Bianco
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 San Sebastiano Bianco from the Winery Robertiello
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Sebastiano Bianco of Winery Robertiello in the region of Sicily is a powerful.
Food and wine pairings with San Sebastiano Bianco
Pairings that work perfectly with San Sebastiano Bianco
Original food and wine pairings with San Sebastiano Bianco
The San Sebastiano Bianco of Winery Robertiello matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chicken and shrimp jambalaya, tuna, pepper and tomato quiche or delicious moroccan fritters.
Details and technical informations about Winery Robertiello's San Sebastiano Bianco.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Informations about the Winery Robertiello
The Winery Robertiello is one of of the world's greatest estates. It offers 11 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
