Winery CVA CanicattiRapido 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 Rapido Inzolia from the Winery CVA Canicatti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rapido Inzolia of Winery CVA Canicatti in the region of Sicily is a powerful.
Food and wine pairings with Rapido Inzolia
Pairings that work perfectly with Rapido Inzolia
Original food and wine pairings with Rapido Inzolia
The Rapido Inzolia of Winery CVA Canicatti matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels with camembert cheese, quiche lorraine or tuna, tomato and olive cake.
Details and technical informations about Winery CVA Canicatti's Rapido Inzolia.
Discover the grape variety: Liliorila
White Liliorila is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and small grapes. White Liliorila can be found in several vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Rapido Inzolia from Winery CVA Canicatti are 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
