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 marco polo salad, quiche without eggs or preparation of the olives (black olives in brine).
Details and technical informations about Winery Terre d'Agala's Bianco.
Discover the grape variety: Petit Rouge
Supple and fruity reds with a clear to intense ruby robe, smooth tannins and a charming palate, with signature aromas of red fruits (cherry, raspberry), spices, violet and fresh alpine notes. An airy mountain profile to drink young or with short cellaring. An essential component of the Valle d'Aosta Torrette DOC appellation and Valdostan reds, it defines the viticultural identity of the north-western Italian Alps. Native Italian black grape from the Aosta Valley.
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
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Nose
In tasting, this is the second phase, which consists of identifying the wine's aromas and possibly its defects.
