Winery CVA CanicattiAquilae Catarratto
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 Aquilae Catarratto from the Winery CVA Canicatti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aquilae Catarratto of Winery CVA Canicatti in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Aquilae Catarratto of Winery CVA Canicatti in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Aquilae Catarratto
Pairings that work perfectly with Aquilae Catarratto
Original food and wine pairings with Aquilae Catarratto
The Aquilae Catarratto of Winery CVA Canicatti matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of quick crayfish chicken, mushroom, bacon and gruyere quiche or brioche shuttles.
Details and technical informations about Winery CVA Canicatti's Aquilae Catarratto.
Discover the grape variety: Sweet Sapphire
Intra-specific cross between Beitamouni and C22-121 obtained in 2004 by David Cain at the I.F.G. of Bakersfield in California (United States). Its cultivation started in 2007. It is already known in the United States, Brazil, Australia, South Africa ... almost unknown in France. It should be noted that this variety is very much in demand in China, where it represents an important market.
Last vintages of this wine
The best vintages of Aquilae Catarratto from Winery CVA Canicatti are 2014, 2018, 2015, 2013 and 0.
Informations about the Winery CVA Canicatti
The Winery CVA Canicatti is one of of the world's greatest estates. It offers 37 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
