Maceratino vs Passerina

Maceratino is fuller, Passerina is more acidic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Maceratino

White · Italy

fresh, peach, apricot and savoury

Passerina

White

lemon, sharp, Adriatic

Bone dry
Sweetness: Bone dry; Medium
Body: Light; Very low
Tannin: Very low; High
Acidity: Very high; 11.5 to 13.5%
Alcohol: 12 to 13.5%; 10 to 12 °C
Serve at: 7 to 9 °C; none listed
Regions: none listed

Only Maceratino

Risotto and rice dishes
Soft and mild cheese

Both pair with

White fish

Only Passerina

Grilled fish
Shellfish
Salads

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Maceratino and Passerina pages.