Winery Simone CapecciTufilla 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 Tufilla Passerina from the Winery Simone Capecci
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tufilla Passerina of Winery Simone Capecci in the region of Marche is a with a nice freshness.
Food and wine pairings with Tufilla Passerina
Pairings that work perfectly with Tufilla Passerina
Original food and wine pairings with Tufilla Passerina
The Tufilla Passerina of Winery Simone Capecci matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of tagliatelle with foie gras, vegan leek and tofu quiche or melon and cucumber gazpacho.
Details and technical informations about Winery Simone Capecci's Tufilla Passerina.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Last vintages of this wine
The best vintages of Tufilla Passerina from Winery Simone Capecci are 2013, 0, 2014
Informations about the Winery Simone Capecci
The Winery Simone Capecci is one of of the world's great estates. It offers 18 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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
