Winery Le Cantine di FigaroSanta Prisca 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 Santa Prisca Passerina from the Winery Le Cantine di Figaro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Santa Prisca Passerina of Winery Le Cantine di Figaro in the region of Marche is a with a nice freshness.
Food and wine pairings with Santa Prisca Passerina
Pairings that work perfectly with Santa Prisca Passerina
Original food and wine pairings with Santa Prisca Passerina
The Santa Prisca Passerina of Winery Le Cantine di Figaro matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with tuna, zucchini quiche or gougèress.
Details and technical informations about Winery Le Cantine di Figaro's Santa Prisca Passerina.
Discover the grape variety: Villaris
Aromatic, fresh whites with a pale golden robe, a supple palate with preserved acidity. Signature aromas of white flowers, white-fleshed fruits (apple, pear) and light muscat notes. Productive and mildew-resistant. Grown in Germany and Belgium for organic and integrated-management vineyards, contributing to modern northern whites. A German white hybrid from Geilweilerhof, a disease-resistant cross involving the Sirius.
Last vintages of this wine
The best vintages of Santa Prisca Passerina from Winery Le Cantine di Figaro are 2015, 0
Informations about the Winery Le Cantine di Figaro
The Winery Le Cantine di Figaro is one of of the world's greatest estates. It offers 7 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
