Winery Terre d'AgalaBianco
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 Bianco from the Winery Terre d'Agala
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco of Winery Terre d'Agala in the region of Sicily is a powerful.
Food and wine pairings with Bianco
Pairings that work perfectly with Bianco
Original food and wine pairings with Bianco
The Bianco of Winery Terre d'Agala matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of marinated mussels with parsley, salmon and goat cheese quiche or assortments of mini savoury tarts.
Details and technical informations about Winery Terre d'Agala's Bianco.
Discover the grape variety: Arrufiac
Arrufiac or Arrufiat is an old white grape variety that has existed since the 17th century and is part of the AOC Pacherenc de Vic-Bilh and Côtes-Saint-Mont in the South-West. It gives a wine rich in alcohol with a very characteristic nose. 100 hectares of Arrufiac are currently planted in France.
Last vintages of this wine
The best vintages of Bianco from Winery Terre d'Agala are 2015, 2017, 2018, 0 and 2016.
Informations about the Winery Terre d'Agala
The Winery Terre d'Agala is one of of the world's greatest estates. It offers 2 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
