Winery AnnesantiAcqua della Serpa
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 Acqua della Serpa from the Winery Annesanti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Acqua della Serpa of Winery Annesanti in the region of Ombrie is a with a nice freshness.
Food and wine pairings with Acqua della Serpa
Pairings that work perfectly with Acqua della Serpa
Original food and wine pairings with Acqua della Serpa
The Acqua della Serpa of Winery Annesanti matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese soy and chicken noodles (wok style), quiche without eggs or bacon-gruyere-tomato cake.
Details and technical informations about Winery Annesanti's Acqua della Serpa.
Discover the grape variety: Pecorino
A very old vine cultivated in Italy and very well known in particular in the Marche and Abruzzo regions, a trace of it has been found as far back as the second century B.C. where it is stated that it would have its first origins in Greece... almost unknown in France.
Last vintages of this wine
The best vintages of Acqua della Serpa from Winery Annesanti are 2018, 2017
Informations about the Winery Annesanti
The Winery Annesanti is one of of the world's greatest estates. It offers 18 wines for sale in the of Ombrie to come and discover on site or to buy online.
The wine region of Ombrie
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
News related to this wine
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The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.