Winery FerragùTerre della Sorte Passito
Sweet wine
This wine is a blend of 4 varietals which are the Corvina, the Corvinone, the Oseleta and the Rondinella.
This wine generally goes well with beef, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Terre della Sorte Passito
Pairings that work perfectly with Terre della Sorte Passito
Original food and wine pairings with Terre della Sorte Passito
The Terre della Sorte Passito of Winery Ferragù matches generally quite well with dishes of beef, rich fish (salmon, tuna etc) or shellfish such as recipes of couscous without couscous maker, light salmon steaks and or sautéed squid with parsley.
Details and technical informations about Winery Ferragù's Terre della Sorte Passito.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Last vintages of this wine
The best vintages of Terre della Sorte Passito from Winery Ferragù are 2015, 0
Informations about the Winery Ferragù
The Winery Ferragù is one of of the world's greatest estates. It offers 7 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
