Winery Tanca NicaKaffefi
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 Kaffefi from the Winery Tanca Nica
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kaffefi of Winery Tanca Nica in the region of Sicily is a powerful.
Food and wine pairings with Kaffefi
Pairings that work perfectly with Kaffefi
Original food and wine pairings with Kaffefi
The Kaffefi of Winery Tanca Nica matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of fish paella, zucchini and goat cheese quiche or verrine of beetroot and saint moret.
Details and technical informations about Winery Tanca Nica's Kaffefi.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Informations about the Winery Tanca Nica
The Winery Tanca Nica is one of of the world's greatest estates. It offers 7 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: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
