Winery Roberto LucarelliOrticaia Marche Sauvignon
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 Orticaia Marche Sauvignon from the Winery Roberto Lucarelli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Orticaia Marche Sauvignon of Winery Roberto Lucarelli in the region of Marche is a with a nice freshness.
Food and wine pairings with Orticaia Marche Sauvignon
Pairings that work perfectly with Orticaia Marche Sauvignon
Original food and wine pairings with Orticaia Marche Sauvignon
The Orticaia Marche Sauvignon of Winery Roberto Lucarelli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese bowl, quiche with bacon and gruyère cheese or tuna and tomato mini quiches without batter.
Details and technical informations about Winery Roberto Lucarelli's Orticaia Marche Sauvignon.
Discover the grape variety: Temjanika
Intensely aromatic muscat whites, with a pale golden robe and an ample palate, with explosive signature aromas of muscat, white flowers (orange blossom, jasmine), exotic fruits and fresh grape. Also as sweet and late-harvest wines. Grown mainly in North Macedonia (Tikveš) and central Serbia, defining the aromatic identity of Balkan white wines. Autochthonous white variety of Serbia and North Macedonia, identical to Tamjanika.
Last vintages of this wine
The best vintages of Orticaia Marche Sauvignon from Winery Roberto Lucarelli are 2015, 0
Informations about the Winery Roberto Lucarelli
The Winery Roberto Lucarelli is one of of the world's greatest estates. It offers 24 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
