Winery SangiovanniGyo 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 Gyo Passerina from the Winery Sangiovanni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gyo Passerina of Winery Sangiovanni in the region of Marche is a with a nice freshness.
Food and wine pairings with Gyo Passerina
Pairings that work perfectly with Gyo Passerina
Original food and wine pairings with Gyo Passerina
The Gyo Passerina of Winery Sangiovanni matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with salmon, summer tuna quiche or basil and cherry tomato clafoutis.
Details and technical informations about Winery Sangiovanni's Gyo Passerina.
Discover the grape variety: Arriloba
The white Arriloba is a grape variety that originated in . It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety is characterized by medium-sized bunches and small grapes. White Arriloba can be found in several vineyards: South West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Gyo Passerina from Winery Sangiovanni are 2015, 2018, 2016, 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
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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
