Caravaglio - Salina Bianco "Occhio Di Terra" 2022 Ml. 750
Winery Caravaglio
€23.00
Characteristic
Classification
Salina IGP
Size
Ml. 750
Body
Light
Blend
Malvasia
Occhio di Terra Malvasia is a dry white wine, a real marvel of scents that are delicately disclosed as you open the bottle. In this case, the grape variety "Malvasia di Lipari" is pure, powerful and finely expressed.
The name literally means "Eye of the earth", referring to the vineyard, which is a piece of land that is particularly rich and generous.
The grapes are harvested on the first week of September. The wine ferments with its skins at a controlled temperature. The must-wine remains in contact with its skins for about 30 days. After the alcoholic fermentation, follows the malolactic fermentation. The obtained wine stays on its fine lees for about 6 months. After that, the wine is racked and lightly filtered to be bottled.
CSBODT22
1 Item
Data sheet
- Classification
- Salina IGP
- Organic
- Si
- Year
- 2022
- Size
- Ml. 750
- Gradation
- 13%
- Body
- Light
- Ageing and Fining
- Solo acciaio
- Color
- Light straw yellow
- Scent
- Deep, aromatic and intense, with marine and floral scents of citrus, almonds and white flowers
- Aroma
- Floral, Fruity, Vegetal
- Taste
- Smooth and very-well balanced, savory and fresh
- Serving temperature
- 12°-14° C.
- Blend
- Malvasia
- Blend description
- 100% Malvasia
- Contains sulfites
- Si
- Zone
- Sicilia
- Matching
- Egg, Fish-fry, Hot fish starters, Pasta with fish, Pasta with vegetables, Quiche / savoury pie, Rice with fish, Starters, Sushi and Sashimi
- Ideal with
- Fish, Pasta With Vegetables, Seafood Pasta Dishes, Seafood starters
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Occhio di Terra Malvasia is a dry white wine, a real marvel of scents that are delicately disclosed as you open the bottle. In this case, the grape variety "Malvasia di Lipari" is pure, powerful and finely expressed.
The name literally means "Eye of the earth", referring to the vineyard, which is a piece of land that is particularly rich and generous.
The grapes are harvested on the first week of September. The wine ferments with its skins at a controlled temperature. The must-wine remains in contact with its skins for about 30 days. After the alcoholic fermentation, follows the malolactic fermentation. The obtained wine stays on its fine lees for about 6 months. After that, the wine is racked and lightly filtered to be bottled.