Winery ContesaCaparrone Abruzzo 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 Caparrone Abruzzo Passerina from the Winery Contesa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Caparrone Abruzzo Passerina of Winery Contesa in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Caparrone Abruzzo Passerina
Pairings that work perfectly with Caparrone Abruzzo Passerina
Original food and wine pairings with Caparrone Abruzzo Passerina
The Caparrone Abruzzo Passerina of Winery Contesa matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with homemade pesto, summer tuna quiche or tuna spread.
Details and technical informations about Winery Contesa's Caparrone Abruzzo Passerina.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Caparrone Abruzzo Passerina from Winery Contesa are 2018, 0
Informations about the Winery Contesa
The Winery Contesa is one of of the world's great estates. It offers 29 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
