SANTAGOSTINO BAGLIO SORÌA BIANCO FIRRIATO
| Sommeliers Punktzahl | 91/100 | 2026 |
| Wine Enthusiast | 87/100 | 2018 |
| Weinkellerei | FIRRIATO |
| Bezeichnung | Sicilia DOC |
| Jahrgang | 2024 |
| Rebsorten | Cataratto, Chardonnay |
| Alkoholgehalt | 13,00% |
| Cl | 75cl |
| Sulfiten | Enthält Sulfite |
| Code ICQRF | TP/74 |
| Weinkellereigebäude | Firriato Distribuzione - Paceco (TP) - Via Trapani, 4 |
| Bottle size | Standard bottle |
| Combination | Aperitif, Warm fish appetizers, Cold cuts and salami, Sea bass, Tartare-fish carpaccio, Pasta with tuna, Fresh cheese, Risotto with vegetables |
| Region | Sicily (Italy) |
| Style | Fruity |
| Wine list | Sicilia DOC |
| Dichiarazione Nutrizionale, Ingredienti e Raccolta differenziata | Visualizza le informazioni nutrizionali |
A wine capable of boasting the D.O.C. Sicily. The grape variety is that of Chardonnay and Catarratto. The origin is that of the Agro di Trapani in the Baglio Sorìa estate. Manual harvesting of Chardonnay grapes takes place in the second ten days of August while for the Catarratto one in the second ten days of September. The vinification involves soft pressing, fermentation at a controlled temperature and the final refinement of the wine which lasts for 6 months on noble or "sur lie" lees in stainless steel tanks with daily stirring.
Santagostino Baglio Sorìa Bianco Firriato’s features
An intense and lively golden colour. The scent is characterized by pleasant hints of peach, melon and pineapple strike the olfactory component and leave ample space for white wildflowers, hazelnut and vanilla in a dance of refined delicacy. This wine gives a balanced and persistent note as well as a very pleasant acidity, opening with a composition of aristocratic grace. The richness of its fruits engages the palate and delights the senses, granting great gustatory depth to every single drop.
Suggested food pairings while tasting this Santagostino Baglio Sorìa Bianco Firriato
A Sicilian wine perfect with seafood preparations, with stockfish on a bed of peas puree. The optimum serving temperature is 10 ° C.
