Winery Terra e MareFermo Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fermo Rosso from the Winery Terra e Mare
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fermo Rosso of Winery Terra e Mare in the region of Marche is a .
Food and wine pairings with Fermo Rosso
Pairings that work perfectly with Fermo Rosso
Original food and wine pairings with Fermo Rosso
The Fermo Rosso of Winery Terra e Mare matches generally quite well with dishes of beef, pasta or veal such as recipes of german recipe for marinated meat: sauerbraten, quiche with tartiflette or duck breast with orange sauce.
Details and technical informations about Winery Terra e Mare's Fermo Rosso.
Discover the grape variety: Troyen
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet Champenois profile. Nearly extinct, preserved in varietal collections for its heritage value, it belongs to the ancient grape varieties of Champagne and the Aube studied for their genetic and historical interest. A rare French white grape variety once cultivated in Champagne and the Aube.
Informations about the Winery Terra e Mare
The Winery Terra e Mare is one of of the world's greatest estates. It offers 6 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
