Winery Cantina di OrtonaEstasía 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 Estasía Passerina from the Winery Cantina di Ortona
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Estasía Passerina of Winery Cantina di Ortona in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Estasía Passerina
Pairings that work perfectly with Estasía Passerina
Original food and wine pairings with Estasía Passerina
The Estasía Passerina of Winery Cantina di Ortona matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of tagliatelle with fresh salmon, broccoli and blue cheese quiche without pastry or brioche shuttles.
Details and technical informations about Winery Cantina di Ortona's Estasía Passerina.
Discover the grape variety: Roi des blancs
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Informations about the Winery Cantina di Ortona
The Winery Cantina di Ortona is one of of the world's great estates. It offers 34 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
