Winery AnfraBorea Passerina
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Borea Passerina from the Winery Anfra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Borea Passerina of Winery Anfra in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Borea Passerina
Pairings that work perfectly with Borea Passerina
Original food and wine pairings with Borea Passerina
The Borea Passerina of Winery Anfra matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with walnuts and treviso red salad, light tuna-tomato quiche (without cream) or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Anfra's Borea Passerina.
Discover the grape variety: Hegel
German, intraspecific cross obtained in 1955 between helfensteiner and heroldreber by August Karl Herold (1902-1973) at the Weinsberg Research Institute. With these same parents he also obtained the dornfelder. One can meet the Hegel in Switzerland, Belgium, Germany, ... completely unknown in France.
Last vintages of this wine
The best vintages of Borea Passerina from Winery Anfra are 0
Informations about the Winery Anfra
The Winery Anfra is one of of the world's greatest estates. It offers 8 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
