Winery CVA CanicattiLa Ferla Inzolia
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 La Ferla Inzolia from the Winery CVA Canicatti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Ferla Inzolia of Winery CVA Canicatti in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the La Ferla Inzolia of Winery CVA Canicatti in the region of Sicily often reveals types of flavors of citrus, green apple or lime and sometimes also flavors of minerality, melon or earth.
Food and wine pairings with La Ferla Inzolia
Pairings that work perfectly with La Ferla Inzolia
Original food and wine pairings with La Ferla Inzolia
The La Ferla Inzolia of Winery CVA Canicatti matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of carri of shrimps with chillies, quiche without eggs or chicken skewers with curry and lemon.
Details and technical informations about Winery CVA Canicatti's La Ferla Inzolia.
Discover the grape variety: Artaban
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified) resulting from an interspecific cross, obtained in 2000, between Mtp 3082-1-42 (one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.) and Regent. It is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of La Ferla Inzolia from Winery CVA Canicatti are 2017, 2018, 2014, 2013 and 2016.
Informations about the Winery CVA Canicatti
The Winery CVA Canicatti is one of of the world's great 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
