Casta Passerina Marche IGT
Casta Passerina Marche IGT
Casta Passerina Marche IGT
Casta Passerina Marche IGT
Casta Passerina Marche IGT
Casta Passerina Marche IGT

Casta Passerina Marche IGT

VNC750B00155
Out-of-Stock
€7.79

A full-bodied, fresh and balanced taste, deep and bright colour, an important structure based on minerality and an amazing ending in honour of the fruit; the Casta Passerina Carminucci is typical white wine of the Marche paired well with delicate meals, which is one of the products that represent the best expression of Piceno.

Type: Passerina Doc
Producer: Vinicola del Tesino srl
Made in:  Italy
Alcohol content: 12% vol

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Il vitigno Passerina, autoctono del Piceno, è estremamente adattabile e permette diverse forme di coltivazione. L'uva si presenta con un grappolo robusto, con bacca di ampie dimensioni, e la buccia piuttosto spessa. Oltre che vinificato in purezza come vino IGT, la Passerina è un vino correttivo ideale per regalare freschezza e svecchiare altri vini bianchi.

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Vinicola del Tesino srl. Via San Leonardo, 39, 63066 Grottammare (AP). A company with nearly a century of history, Azienda Vinicola Carminucci cultivated 31 acres vineyards located between the town of Grottamare and Offida, namely in the area most famous for DOC wines : Rosso Piceno, Pecorino and Falerio dei Colli Ascolani. The high-density of stumps per hectare and the thinning of the grapes in the vineyards shows the desire to achieve high quality products with low bu selected yelds.

Wine made from Passerina grapes. It contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, white wines match best with fish based starter, to fish and vegetable based main courses, white meats, sea food, fresh cheese and cheeses with herbs. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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