Winery SangiovanniGeo Passerina
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 Geo Passerina from the Winery Sangiovanni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Geo Passerina of Winery Sangiovanni in the region of Marche is a with a nice freshness.
Food and wine pairings with Geo Passerina
Pairings that work perfectly with Geo Passerina
Original food and wine pairings with Geo Passerina
The Geo Passerina of Winery Sangiovanni matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with shrimp and cream, quiche with bacon and gruyère cheese or baked salmon steaks.
Details and technical informations about Winery Sangiovanni's Geo Passerina.
Discover the grape variety: Muskat bleu
Aromatic and fruity reds to drink young, with a deep ruby colour, moderate tannins and a light palate, offering signature muscat aromas, red fruits (strawberry, raspberry) and floral notes. An accessible profile for northern climates. Grown mainly in Switzerland, Germany and the UK in northern and amateur vineyards. Black hybrid variety obtained in Switzerland in 1932 by complex crossing, early-ripening and resistant.
Last vintages of this wine
The best vintages of Geo Passerina from Winery Sangiovanni are 0
Informations about the Winery Sangiovanni
The Winery Sangiovanni is one of of the world's great estates. It offers 23 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
