CATARRATTO-CHARDONNAY
TERRE SICILIANE I.G.T.
EXCELLENTWITH SEAFOOD, WHITE MEATS, PASTA OR CHEESE
Grape variety: Cataratto, Chardonnay
Type of Wine: Still white
Appearance: Pale, lemon yellow
Aroma: Mediterranean citrus fruits mingle effortlessly with ripe green apples with herbal notes
Tasting Note: A smooth mouthfeel from the buttery Chardonnay mixed with the fresh acidity of Catarratto
Alcohol level: 12% VOL
Best Serving Temperature: 8-12°C
Serving Suggestion: Delicious to enjoy as an aperitif, also pairs well fresh fish and shellfish with creamy sauces
Formats: 75 cl
PRODUCT / Provenance
GLASS
AWARDS
RECIPES
Scent of the Sea
Now is the season to prepare sardines, a blue fish rich in vitamins and minerals and perfect for a healthy, balanced diet. Even better when they taste as good as they do when served in one of the classic Sicilian recipes such as Sarde a Beccafico.
Traditional Roman Style Artichokes
In Roman cuisine the artichoke is nothing short of king. It is served throughout the year, often with meat or fish, however it has to be said that almost no dish is complete without it.
Thanks to the ancient Jewish tradition that is very strong in the Italian capital, the Roman or Jewish-style artichoke – to name but two examples – are dishes that deserve to be sampled. The recipes in both cases are simple – the main difference between them being the cooking method. Artichoke alla Romana is cooked in stock whereas the Roman Jewish-style artichoke is cooked in hot oil.
