Winery MontevarmineMiru Marche 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 Miru Marche Passerina from the Winery Montevarmine
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Miru Marche Passerina of Winery Montevarmine in the region of Marche is a with a nice freshness.
Food and wine pairings with Miru Marche Passerina
Pairings that work perfectly with Miru Marche Passerina
Original food and wine pairings with Miru Marche Passerina
The Miru Marche Passerina of Winery Montevarmine matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of very simple spaghetti carbonara, zucchini quiche or green tomatoes in vinegar.
Details and technical informations about Winery Montevarmine's Miru Marche Passerina.
Discover the grape variety: Cortese
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Miru Marche Passerina from Winery Montevarmine are 2016, 0
Informations about the Winery Montevarmine
The Winery Montevarmine is one of of the world's greatest estates. It offers 4 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
