The Winery Passopisciaro is one of the world's great estates. It offers 14 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Passopisciaro wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Passopisciaro wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Passopisciaro wines with technical and enological descriptions.
How Winery Passopisciaro wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of millet with gruyere cheese, tagliatelle with spinach cream or quick couscous.
On the nose the red wine of Winery Passopisciaro. often reveals types of flavors of iron, fresh strawberries or non oak and sometimes also flavors of pomegranate, savory or cedar. In the mouth the red wine of Winery Passopisciaro. is a powerful with a lot of tannins present in the mouth.
This is not a known wine region.
How Winery Passopisciaro wines pair with each other generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cantonese rice, zucchini quiche or express beef samoussa.
On the nose the white wine of Winery Passopisciaro. often reveals types of flavors of grapefruit, microbio or stone fruit and sometimes also flavors of honey, lemon zest or chalk. In the mouth the white wine of Winery Passopisciaro. is a powerful.
A very old grape variety grown in Italy, more precisely in the north of Sicily on the slopes of Mount Etna and in Sardinia. Its origin would be Greek because it was reported in Greece in the 7th century B.C. It is the result of a natural intraspecific crossing between sangiovese or nielluccio and mantonico bianco. It should not be confused with nerello capuccio and pignatello nero. It should be noted that Nerello mascalese seems to be a grape variety adapted to altitude, as is the case in Sicily where it is planted at a rate of 6,000 and 9,000 vines per hectare. It is practically unknown in other wine-producing countries, which is certainly due to its late ripening.
How Winery Passopisciaro wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of thai beef curry, lamb tagine with dried fruits and herbs or pheasant with mushrooms and tomatoes.
On the nose the sweet wine of Winery Passopisciaro. often reveals types of flavors of earth.
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Passopisciaro.
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Andrea Franchetti, one of the most talented and visionary Italian producers, has died at the age of 72 in Rome. In 30 years exactly, he positioned his superTuscan Trinoro among the top Italian references, producing a wine with stylish elegance and outstanding potential for ageing. Franchetti’s Bordeaux blends were without the over-extractions that were on-trend in the 2000s, nor the excess of fruit following phenolic maturity. He followed a precise idea to produce classic wines for the long haul ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
