Winery FedericiIdyllium 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 Idyllium Passerina from the Winery Federici
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Idyllium Passerina of Winery Federici in the region of Lazio is a with a nice freshness.
Food and wine pairings with Idyllium Passerina
Pairings that work perfectly with Idyllium Passerina
Original food and wine pairings with Idyllium Passerina
The Idyllium Passerina of Winery Federici matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with boursin, spinach and goat cheese quiche or macaroons foie gras / figs.
Details and technical informations about Winery Federici's Idyllium Passerina.
Discover the grape variety: Troyen
An old grape variety from the Aube and Yonne departments, it was also found in the Meuse, Vosges and Moselle. It is the result of a natural intraspecific crossing between pinot noir and gouais blanc. Today, the Troyen is practically no longer multiplied.
Last vintages of this wine
The best vintages of Idyllium Passerina from Winery Federici are 0
Informations about the Winery Federici
The Winery Federici is one of of the world's great estates. It offers 44 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
