Winery Roxan100 Noi Cento 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 100 Noi Cento Pecorino from the Winery Roxan
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 100 Noi Cento Pecorino of Winery Roxan in the region of Abruzzes is a with a nice freshness.
Food and wine pairings with 100 Noi Cento Pecorino
Pairings that work perfectly with 100 Noi Cento Pecorino
Original food and wine pairings with 100 Noi Cento Pecorino
The 100 Noi Cento Pecorino of Winery Roxan matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of simple chinese noodle soup, leek, goat cheese and bacon quiche or radicchio and pancetta rolls.
Details and technical informations about Winery Roxan's 100 Noi Cento 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.
Informations about the Winery Roxan
The Winery Roxan is one of of the world's greatest estates. It offers 14 wines for sale in the of Abruzzes to come and discover on site or to buy online.
The wine region of Abruzzes
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.
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The word of the wine: Vent (taste of)
A defect that characterizes a wine exposed to the air, and which has lost its aromatic qualities.
