Winery Angelo Valentini960 Pecorino
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the 960 Pecorino from the Winery Angelo Valentini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 960 Pecorino of Winery Angelo Valentini in the region of Abruzzo is a powerful with a nice freshness.
Food and wine pairings with 960 Pecorino
Pairings that work perfectly with 960 Pecorino
Original food and wine pairings with 960 Pecorino
The 960 Pecorino of Winery Angelo Valentini matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of tuna lasagna, quiche with bacon and gruyère cheese or christmas boots in knacki.
Details and technical informations about Winery Angelo Valentini's 960 Pecorino.
Discover the grape variety: Pecorino
Structured, aromatic whites with firm acidity and an ample mouth, featuring aromas of citrus, yellow peach, aromatic herbs (sage, thyme), almond, white flowers and saline mineral notes. Fine length and ageing capacity. Star of Offida Pecorino DOCG in the Marche and Abruzzo Pecorino DOC, driving force behind the revival of great modern Adriatic whites. Native Italian grape rediscovered in the 1980s after near-disappearance.
Informations about the Winery Angelo Valentini
The Winery Angelo Valentini is one of of the world's greatest estates. It offers 2 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Accessible, identity-driven Italian duo. Montepulciano d'Abruzzo as red: deep colour, intense aromas of black cherry, ripe plum, sweet spices and balsamic notes, round tannins and a gourmet finish, from everyday to age-worthy Riserva. Cerasuolo d'Abruzzo DOCG as a fleshy, fruity rosé (strawberry, pomegranate). Trebbiano d'Abruzzo as a straight white with citrus and white flowers, sublimated by a few cult producers (Valentini).
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
