Winery BoccadigabbiaVerdicchio di Matelica
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 Verdicchio di Matelica from the Winery Boccadigabbia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdicchio di Matelica of Winery Boccadigabbia in the region of Marche is a with a nice freshness.
Food and wine pairings with Verdicchio di Matelica
Pairings that work perfectly with Verdicchio di Matelica
Original food and wine pairings with Verdicchio di Matelica
The Verdicchio di Matelica of Winery Boccadigabbia matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese bowl, tuna, pepper and tomato quiche or fresh sardine rillettes.
Details and technical informations about Winery Boccadigabbia's Verdicchio di Matelica.
Discover the grape variety: Merlot noir
This grape variety most certainly originates from the Bordeaux region and is registered in the Official Catalogue of vine varieties, list A1. According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the magdeleine noire des Charentes and the cabernet franc. It should also be noted that it is the half-brother of the côt or malbec and that it is not the black form of the white merlot, but its resemblance reminds us that it is indeed a descendant.
Last vintages of this wine
The best vintages of Verdicchio di Matelica from Winery Boccadigabbia are 2017, 0
Informations about the Winery Boccadigabbia
The Winery Boccadigabbia is one of of the world's greatest estates. It offers 17 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
