Winery OrsognaKripia Pecorino
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 Kripia Pecorino from the Winery Orsogna
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kripia Pecorino of Winery Orsogna in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Kripia Pecorino
Pairings that work perfectly with Kripia Pecorino
Original food and wine pairings with Kripia Pecorino
The Kripia Pecorino of Winery Orsogna matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with cherry tomatoes, quiche with leeks and fresh salmon from flo or lupine seeds for kemia (the aperitif).
Details and technical informations about Winery Orsogna's Kripia Pecorino.
Discover the grape variety: Pecorino
A very old vine cultivated in Italy and very well known in particular in the Marche and Abruzzo regions, a trace of it has been found as far back as the second century B.C. where it is stated that it would have its first origins in Greece... almost unknown in France.
Last vintages of this wine
The best vintages of Kripia Pecorino from Winery Orsogna are 2017, 0, 2019
Informations about the Winery Orsogna
The Winery Orsogna is one of of the world's great estates. It offers 97 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Slim
A thin wine, lacking flesh and body.
