Winery OrtenziChrisor Marche Passerina
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 Chrisor Marche Passerina from the Winery Ortenzi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chrisor Marche Passerina of Winery Ortenzi in the region of Marche is a powerful with a nice freshness.
Food and wine pairings with Chrisor Marche Passerina
Pairings that work perfectly with Chrisor Marche Passerina
Original food and wine pairings with Chrisor Marche Passerina
The Chrisor Marche Passerina of Winery Ortenzi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pho soup, quiche lorraine or fake foie gras.
Details and technical informations about Winery Ortenzi's Chrisor Marche Passerina.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. 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 medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Ortenzi
The Winery Ortenzi is one of of the world's great estates. It offers 11 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
