Winery Fulvia TomboliniDorogiallo Pecorino
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 Dorogiallo Pecorino from the Winery Fulvia Tombolini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dorogiallo Pecorino of Winery Fulvia Tombolini in the region of Marche is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Dorogiallo Pecorino
Pairings that work perfectly with Dorogiallo Pecorino
Original food and wine pairings with Dorogiallo Pecorino
The Dorogiallo Pecorino of Winery Fulvia Tombolini matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta romantica, broccoli and blue cheese quiche without pastry or prunes with bacon.
Details and technical informations about Winery Fulvia Tombolini's Dorogiallo Pecorino.
Discover the grape variety: Pecorino
Structured, aromatic whites with firm acidity and an ample mouth, featuring aromas of citrus, yellow peach, aromatic herbs (sage, thyme), almond, white flowers and saline mineral notes. Fine length and ageing capacity. Star of Offida Pecorino DOCG in the Marche and Abruzzo Pecorino DOC, driving force behind the revival of great modern Adriatic whites. Native Italian grape rediscovered in the 1980s after near-disappearance.
Last vintages of this wine
The best vintages of Dorogiallo Pecorino from Winery Fulvia Tombolini are 2015, 2013, 2017, 2014
Informations about the Winery Fulvia Tombolini
The Winery Fulvia Tombolini is one of of the world's greatest estates. It offers 14 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
