Winery Terrecarsiche 1939Passa Turi Fiano
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Passa Turi Fiano from the Winery Terrecarsiche 1939
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passa Turi Fiano of Winery Terrecarsiche 1939 in the region of Puglia is a powerful.
Food and wine pairings with Passa Turi Fiano
Pairings that work perfectly with Passa Turi Fiano
Original food and wine pairings with Passa Turi Fiano
The Passa Turi Fiano of Winery Terrecarsiche 1939 matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lobster in court-bouillon, quiche with bacon and gruyère cheese or tomato tartar.
Details and technical informations about Winery Terrecarsiche 1939's Passa Turi Fiano.
Discover the grape variety: Carcajolo Bianco
Fresh, simple dry whites with a pale golden robe, a supple palate and preserved acidity. Understated aromas of citrus, white flowers and Mediterranean iodine notes. Rustic, airy profile, best drunk young. A precious witness of Corsica's insular ampelographic heritage, often blended in local whites and subject to conservation plantings under the CRVI. White mutation of Carcajolo Noir, a rare Corsican grape grown in Corse-du-Sud.
Last vintages of this wine
The best vintages of Passa Turi Fiano from Winery Terrecarsiche 1939 are 2016, 0, 2015
Informations about the Winery Terrecarsiche 1939
The Winery Terrecarsiche 1939 is one of of the world's great estates. It offers 44 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
