Chenin Blanc spread north from France and Germany. Only in Sicily is it produced very modest quantities. The wines obtained from Chenin Blanc are very recognizable and marked on the nose by aromas of honey and wet straw and in the mouth by a very lively sapidity and acidity despite almost all wines make malolactic fermentation. The acidity makes these wines very gastronomic for their degreasing and mouth cleaning skills, they have always been combined with goats produced in the same areas.
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