Winery MontecapponePasserina Mirizzi
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Passerina Mirizzi from the Winery Montecappone
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passerina Mirizzi of Winery Montecappone in the region of Marche is a powerful with a nice freshness.
Food and wine pairings with Passerina Mirizzi
Pairings that work perfectly with Passerina Mirizzi
Original food and wine pairings with Passerina Mirizzi
The Passerina Mirizzi of Winery Montecappone matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of roast beef in a foie gras and chanterelle crust, tuna, pepper and tomato quiche or snowman in pudding.
Details and technical informations about Winery Montecappone's Passerina Mirizzi.
Discover the grape variety: Ignéa
Intraspecific cross between Delizia di Vaprio (46A Pirovano) and Angelo Pirovano ( 2 Pirovano) obtained in Italy by Angelo Pirovano. This variety is registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Passerina Mirizzi from Winery Montecappone are 2017, 0
Informations about the Winery Montecappone
The Winery Montecappone is one of of the world's great estates. It offers 29 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
