Vino Spumante Passerina
ORIGIN OF THE GRAPE
The Passerina vine takes its name from the small size of the berries and the fact that the sparrows show a particular predilection for its special grapes and particularly tasty pulp
Medium – Calcareous
Hills around Chieti- Majella slopes
ALTIMETRIA ED ESPOSIZIONE
Orsogna 432 s.l.m.
ALTITUDE AND EXPOSURE
15-20 anni Sistema di Allevamento Pergola abruzzese
PRIMARY FERMENTATION with selected yeasts on native flora (CHESTNUT TREE). The fermentation, carried out at a controlled temperature (16 ° C), is interrupted when the must-wine contains a residual sugar of 25 / 27g / l so that
grape natural sugar is used in the fermentation without the addition of sucrose. The wine it is stored at low temperatures in order to avoid fermentation of residual sugars.
SECONDARY FERMENTATION The wine is heated, brought to the temperature of 15-16 ° C and refermentation takes place in “autoclave” according to the traditional Martinotti method (Charmat). Fermentation generally last 15-20 days. In order to obtain a
superior quality the sparkling wine is subjected to constant batonage on the fine lees for a period of 4 months.
Brilliant straw yellow with a fine and persistent pèrlage.
Hints of bread crust, white currant and the freshness of white flowers typical of Passerina.
Pleasantly acidulous, sapid, fresh and with a persistent aromatic return, typical of the grape variety.
Excellent as an aperitif, it is also appreciated when paired with a fish menu meal.