Winery Terre di GiurfoSuliccènti Insolia
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 Suliccènti Insolia from the Winery Terre di Giurfo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Suliccènti Insolia of Winery Terre di Giurfo in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Suliccènti Insolia of Winery Terre di Giurfo in the region of Sicily often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Suliccènti Insolia
Pairings that work perfectly with Suliccènti Insolia
Original food and wine pairings with Suliccènti Insolia
The Suliccènti Insolia of Winery Terre di Giurfo matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of periwinkles - the perfect cook!, broccoli and blue cheese quiche without pastry or preparation of the green olives.
Details and technical informations about Winery Terre di Giurfo's Suliccènti Insolia.
Discover the grape variety: Mara&scarontina
Structured, rich dry whites with a pale golden robe, a full palate and moderate acidity, with signature aromas of almond, yellow fruits (pear, quince), white flowers (acacia) and marine saline notes. Also as sweet Prošek with dried fruit and honey. Thrives on the calcareous coastal terroirs of the Adriatic in Dalmatia. Native Croatian white grape, identical to the Italian Rukatac according to DNA analysis.
Last vintages of this wine
The best vintages of Suliccènti Insolia from Winery Terre di Giurfo are 2012, 2017, 2014, 0
Informations about the Winery Terre di Giurfo
The Winery Terre di Giurfo is one of of the world's greatest estates. It offers 17 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
