Winery Casale LeoPasserina
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 Passerina from the Winery Casale Leo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passerina of Winery Casale Leo in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Passerina
Pairings that work perfectly with Passerina
Original food and wine pairings with Passerina
The Passerina of Winery Casale Leo matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with crispy parma ham, magic cake cheese quiche or seaweed tartar.
Details and technical informations about Winery Casale Leo's Passerina.
Discover the grape variety: Montepulciano
A very old grape variety, most likely originating in Italy, now cultivated mainly in the central and central-eastern parts of this country, registered in France in the Official Catalogue of wine grape varieties, list A1. Montepulciano has long been confused with sangiovese or nielluccio, an A.D.N. analysis has shown that it is different.
Last vintages of this wine
The best vintages of Passerina from Winery Casale Leo are 2019, 2018, 0
Informations about the Winery Casale Leo
The Winery Casale Leo is one of of the world's greatest estates. It offers 5 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
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.
