Winery BarbaneraSicilia Chardonnay - 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 Sicilia Chardonnay - Insolia from the Winery Barbanera
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sicilia Chardonnay - Insolia of Winery Barbanera in the region of Sicily is a powerful.
Food and wine pairings with Sicilia Chardonnay - Insolia
Pairings that work perfectly with Sicilia Chardonnay - Insolia
Original food and wine pairings with Sicilia Chardonnay - Insolia
The Sicilia Chardonnay - Insolia of Winery Barbanera matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of seafood and mushroom quiche, zucchini and goat cheese quiche or boquerones anchovies in vinegar.
Details and technical informations about Winery Barbanera's Sicilia Chardonnay - Insolia.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Sicilia Chardonnay - Insolia from Winery Barbanera are 2016, 2014, 2018, 0 and 2012.
Informations about the Winery Barbanera
The Winery Barbanera is one of of the world's great estates. It offers 74 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
