Winery Rocche di IssuWinemaker's Selection Zibibbo
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 Winemaker's Selection Zibibbo from the Winery Rocche di Issu
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Winemaker's Selection Zibibbo of Winery Rocche di Issu in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Winemaker's Selection Zibibbo
Pairings that work perfectly with Winemaker's Selection Zibibbo
Original food and wine pairings with Winemaker's Selection Zibibbo
The Winemaker's Selection Zibibbo of Winery Rocche di Issu matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of natural breton lobster, mushroom, bacon and gruyere quiche or aperitif skewers edam/basilic/dry apricot.
Details and technical informations about Winery Rocche di Issu's Winemaker's Selection Zibibbo.
Discover the grape variety: Camaraou
It has been cultivated for a long time in Bearn and in the Jurançonnais. Today, it is very little multiplied and therefore in danger of disappearing. Published genetic analyses have made it possible to discover that it is related to one or more grape varieties, including Savagnin. For more information, click here!
Last vintages of this wine
The best vintages of Winemaker's Selection Zibibbo from Winery Rocche di Issu are 0, 2017, 2015
Informations about the Winery Rocche di Issu
The Winery Rocche di Issu 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
