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 spinach cannelloni, spinach and goat cheese quiche or sunshine pie with tomato pesto and pine nuts.
Details and technical informations about Winery Cantine Capecci's Edoné Marche Passerina.
Discover the grape variety: Cabernet_Dorio
Intraspecific crossing between the limberger and the dornfelder realized in 1971 by Bernard Hill of the Research Institute of Weinsberg in Germany. It can be found in Germany, Belgium and Switzerland, but is little known in France. Note that the cabernet-dorsa has the same parents.
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
