Winery Tenuta SpinelliEden 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 Eden Passerina from the Winery Tenuta Spinelli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eden Passerina of Winery Tenuta Spinelli in the region of Marche is a with a nice freshness.
Food and wine pairings with Eden Passerina
Pairings that work perfectly with Eden Passerina
Original food and wine pairings with Eden Passerina
The Eden Passerina of Winery Tenuta Spinelli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of meat lasagna, zucchini quiche or jars of sweet and sour pickles.
Details and technical informations about Winery Tenuta Spinelli's Eden Passerina.
Discover the grape variety: Muscardin
Muscardin noir is a grape variety that originated in France (Vaucluse). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium caliber. The Muscardin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Eden Passerina from Winery Tenuta Spinelli are 2014, 2019, 2018, 2017 and 0.
Informations about the Winery Tenuta Spinelli
The Winery Tenuta Spinelli is one of of the world's greatest estates. It offers 4 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
