Winery Tenute PomaRekalbesi Grillo
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 Rekalbesi Grillo from the Winery Tenute Poma
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rekalbesi Grillo of Winery Tenute Poma in the region of Sicily is a powerful.
Food and wine pairings with Rekalbesi Grillo
Pairings that work perfectly with Rekalbesi Grillo
Original food and wine pairings with Rekalbesi Grillo
The Rekalbesi Grillo of Winery Tenute Poma matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of gari (cassava flour) with shrimps (africa), light tuna-tomato quiche (without cream) or aperitif puff pastries (cheese matches, puff pastries with....
Details and technical informations about Winery Tenute Poma's Rekalbesi Grillo.
Discover the grape variety: Grillo
A very ancient grape variety still grown today in western Sicily. Very often associated with catarratto and inzolia, it produces the famous Marsala liqueur wine. It is also increasingly being vinified as a single variety and produces excellent dry wines full of freshness and fruitiness. Grillo is believed to be the result of an intra-fertile cross between catarratto and Muscat of Alexandria or zibibbo, obtained in 1869 by Antonino Mendola. It is represented by two biotypes that can be easily recognized, but it seems that winegrowers attach little importance to them. Little known in other Italian regions - in Liguria it is known as "rossese bianco" - it can also be found in Australia and South Africa. It is not widely grown in France, although it is interesting because of its ability to withstand hot climates and drought, and to ripen quite late.
Informations about the Winery Tenute Poma
The Winery Tenute Poma is one of of the world's greatest estates. It offers 9 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.
