Italiano
Carbonara and Passerina Donna Rosa from La Visciola, sensational
The Passerina Donna Rosa 2014 from La Visciola turns out to be a winning match with a typical Roman dish: Carbonara.
La Visciola is a pearl in the southern part of the Lazio region, in the area of Piglio, an estate where Piero Macciocca producers a number of wines, all according to biodynamic methods. And while he mostly makes Cesanese, he also produces a very interesting Passerina. I tasted it with Daniele Cernilli at the Roman restaurant La Ciambella and the wine’s intense color together with a certain languor brought on by the prospect of dinner inspired a “chromatic pairing” that turned out to be perfect: pasta carbonara and Passerina Donna Rosa, sensational.
La Visciola
Owner : Rosa Alessandri e Piero Macciocca
Via Carcassano, snc
03010 Pigio (FR)
Tel. +39 0775 501950
macciocca.piero@libero.it
Year of foundation : 2005
Total Bottles Produced : 6.000
Hectares of Vineyars : 2
Related Products
| Product | Producer | Date of publication | Author | Read | |
|---|---|---|---|---|---|
|
Donna Rosa 2014
Passerina del Frusinate |
La Visciola | 06/26/17 | Livia Belardelli |
A single-varietal Passerina wine that aged on the lees in stainless steel for six months. The color is a slightly orange, golden-yellow and the bouquet has aromas of spice and aromatic herbs, cut... Leggi tutto |
