Winery Cocci GrifoniArgillae 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 Argillae Marche Passerina from the Winery Cocci Grifoni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Argillae Marche Passerina of Winery Cocci Grifoni in the region of Marche is a with a nice freshness.
Food and wine pairings with Argillae Marche Passerina
Pairings that work perfectly with Argillae Marche Passerina
Original food and wine pairings with Argillae Marche Passerina
The Argillae Marche Passerina of Winery Cocci Grifoni matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with chicken and curry, spinach and goat cheese quiche or aperitif skewers edam/basilic/dry apricot.
Details and technical informations about Winery Cocci Grifoni's Argillae Marche Passerina.
Discover the grape variety: Abouriou
Abouriou noir is a grape variety that originated in France (Lot-et-Garonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The Abouriou noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Provence & Corsica, Armagnac, Languedoc & Roussillon.
Informations about the Winery Cocci Grifoni
The Winery Cocci Grifoni is one of of the world's great estates. It offers 45 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
