Winery SettesoliArpeggio 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 Arpeggio Catarratto from the Winery Settesoli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arpeggio Catarratto of Winery Settesoli in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Arpeggio Catarratto of Winery Settesoli in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with Arpeggio Catarratto
Pairings that work perfectly with Arpeggio Catarratto
Original food and wine pairings with Arpeggio Catarratto
The Arpeggio Catarratto of Winery Settesoli matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels with rosemary and barbecue, quiche with bacon and gruyère cheese or samossa (india).
Details and technical informations about Winery Settesoli's Arpeggio Catarratto.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Arpeggio Catarratto from Winery Settesoli are 2018, 2017, 2016, 0 and 2019.
Informations about the Winery Settesoli
The Winery Settesoli is one of of the world's greatest estates. It offers 89 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
