Winery Sant'IgnazioMarino Secco
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 Marino Secco from the Winery Sant'Ignazio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marino Secco of Winery Sant'Ignazio in the region of Lazio is a with a nice freshness.
Food and wine pairings with Marino Secco
Pairings that work perfectly with Marino Secco
Original food and wine pairings with Marino Secco
The Marino Secco of Winery Sant'Ignazio matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of homemade italian lasagna, quiche with leeks and fresh salmon from flo or sardinade.
Details and technical informations about Winery Sant'Ignazio's Marino Secco.
Discover the grape variety: Gascon
Light, fruity reds with a clear ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and herbal notes. Airy profile for early drinking. Now rare, preserved in INRAE varietal collections as a witness to pre-phylloxera ampelographic diversity in Aquitaine. Indigenous French black variety from the South-West, once grown in Aquitaine, studied for its genetic interest.
Informations about the Winery Sant'Ignazio
The Winery Sant'Ignazio is one of of the world's greatest estates. It offers 13 wines for sale in the of Marino to come and discover on site or to buy online.
The wine region of Marino
Volcanic DOC of the Castelli Romani south-east of Rome, hills of the Alban Mountains. Malvasia (Bianca di Candia and Puntinata of Lazio) and Trebbiano as aromatic signature whites — fresh with bright white flowers, white fruits, almonds and a characteristic mineral-volcanic touch, brilliant acidity and elegant palate. Greco as a complement. Roman festive tradition of "vino dei Castelli".
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
