Winery SangiovanniMarta Marche 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 Marta Marche Passerina from the Winery Sangiovanni
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marta Marche Passerina of Winery Sangiovanni in the region of Marche is a with a nice freshness.
Food and wine pairings with Marta Marche Passerina
Pairings that work perfectly with Marta Marche Passerina
Original food and wine pairings with Marta Marche Passerina
The Marta Marche Passerina of Winery Sangiovanni matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of goat cheese and spinach lasagne, cream and tuna quiche or patatas bravas (fried potatoes with spicy tomato sauce).
Details and technical informations about Winery Sangiovanni's Marta Marche Passerina.
Discover the grape variety: Rivairenc
Rivairenc noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Rivairenc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Marta Marche Passerina from Winery Sangiovanni are 2014, 0, 2013
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
