Winery Rocca dei FortiBollicine di Passerina
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Bollicine di Passerina
Pairings that work perfectly with Bollicine di Passerina
Original food and wine pairings with Bollicine di Passerina
The Bollicine di Passerina of Winery Rocca dei Forti matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of homemade burger, papillotes of mackerel or chicken with scampi for christmas.
Details and technical informations about Winery Rocca dei Forti's Bollicine di Passerina.
Discover the grape variety: Mavrud
A very old grape variety whose origin is still uncertain, it is thought to have come from Greece, and for others its origin is Bulgarian from the Thrace plain where it is still widely cultivated. It can be found in Romania, Albania, Greece, Bulgaria, etc. Little known in France, it is nevertheless registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Bollicine di Passerina from Winery Rocca dei Forti are 2016, 0
Informations about the Winery Rocca dei Forti
The Winery Rocca dei Forti is one of of the world's great estates. It offers 52 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
