Winery Vigna MadreBiovegan Passerina
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Biovegan Passerina from the Winery Vigna Madre
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Biovegan Passerina of Winery Vigna Madre in the region of Abruzzo is a powerful.
Food and wine pairings with Biovegan Passerina
Pairings that work perfectly with Biovegan Passerina
Original food and wine pairings with Biovegan Passerina
The Biovegan Passerina of Winery Vigna Madre matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of fish pot, nanie's diced ham quiche or chorizo puff pastry.
Details and technical informations about Winery Vigna Madre's Biovegan Passerina.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Last vintages of this wine
The best vintages of Biovegan Passerina from Winery Vigna Madre are 0
Informations about the Winery Vigna Madre
The Winery Vigna Madre is one of of the world's great estates. It offers 35 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
