Winery Santa MariaStrada del Passo
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 Strada del Passo from the Winery Santa Maria
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Strada del Passo of Winery Santa Maria in the region of Latium is a with a nice freshness.
Food and wine pairings with Strada del Passo
Pairings that work perfectly with Strada del Passo
Original food and wine pairings with Strada del Passo
The Strada del Passo of Winery Santa Maria matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of succulent and easy to make beef lasagna, zucchini quiche or cake with olives and bacon.
Details and technical informations about Winery Santa Maria's Strada del Passo.
Discover the grape variety: Segalin
Ségalin noir is a grape variety that originated in France (Languedoc). 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 medium-sized bunches and small grapes. Ségalin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Santa Maria
The Winery Santa Maria is one of of the world's greatest estates. It offers 11 wines for sale in the of Latium to come and discover on site or to buy online.
The wine region of Latium
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.
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The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
