Dry - golden in color, with a pleasant, baked nose and a dry, nutty taste. Sweet - deep gold in hue, with a creamy, cooked fragrance, a warm, mouth-filling taste and a lingering finish.

Dry, golden in color, with a pleasant, baked nose and a dry, nutty taste. Sweet - deep gold in hue, with a creamy, cooked fragrance, a warm, mouth-filling taste and a lingering finish.

Technical notes

Catarratto, Grillo and Inzolia.

Food pairing

Dry - An ideal aperitif, with appetizers or soups. A cooking, flavoring agent for many dishes, primarily veal or chicken. Sweet - A dessert wine, a flavoring wine for Canolli or Zabaglione.