Winery Cantine CapecciEdoné Marche 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 Edoné Marche Passerina from the Winery Cantine Capecci
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Edoné Marche Passerina of Winery Cantine Capecci in the region of Marche is a with a nice freshness.
Food and wine pairings with Edoné Marche Passerina
Pairings that work perfectly with Edoné Marche Passerina
Original food and wine pairings with Edoné Marche Passerina
The Edoné Marche Passerina of Winery Cantine Capecci matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fish lasagne, vegan leek and tofu quiche or brioche shuttles.
Details and technical informations about Winery Cantine Capecci's Edoné Marche Passerina.
Discover the grape variety: Tinto cão
- Origin : Most certainly from the north of Portugal, it is a very old grape variety, present for a very long time in the Douro Valley where it is very often associated with other grape varieties to produce the famous Port. It can also be found in the United States (California, etc.), Australia, Spain, Mexico, etc.
Last vintages of this wine
The best vintages of Edoné Marche Passerina from Winery Cantine Capecci are 2016, 0, 2013
Informations about the Winery Cantine Capecci
The Winery Cantine Capecci is one of of the world's greatest estates. It offers 30 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
