Winery MontemajorPasserì
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Petit Manseng.
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 Passerì from the Winery Montemajor
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passerì of Winery Montemajor in the region of Lazio is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Passerì of Winery Montemajor in the region of Lazio often reveals types of flavors of microbio, oak or tree fruit.
Food and wine pairings with Passerì
Pairings that work perfectly with Passerì
Original food and wine pairings with Passerì
The Passerì of Winery Montemajor matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fettuccine with cream and cheese, quiche without pastry, courgette and blue cheese or boquerones anchovies in vinegar.
Details and technical informations about Winery Montemajor's Passerì.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Passerì from Winery Montemajor are 2018, 0
Informations about the Winery Montemajor
The Winery Montemajor is one of of the world's great estates. It offers 23 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
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.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
