Passerina minimum 85%
Hills around Chieti- Majella slopes
ORIGIN OF THE GRAPE
The Passerina comes from the small size of the grape and from the fact that the sparrows show a particular preference for its grapes, characterized by a deeply
tasty pulp. It is widely spread in the Marche and Abruzzo regions. It has been relaunched recently because it was forgotten and replaced by the more productive Trebbiano.
Medium – Calcareous
ALTITUDE AND EXPOSURE
Orsogna 432 m. a.s.l.
The grapes are harvested manually in the middle of September when the acidity content of the grape guarantees the freshness in the wine. Fermentation yeasts are indigenous selected on the local flora and bound to its biodiversity. The fermentation is carried out at controlled temperature. The maturation on good lees at the end of the fermentation gives to the wine complex and important tones.
Pale straw yellow with greenish hues.
Floral delicate bouquet of lilac, honeysuckle and acacia.
Fruity and citrus aromas, pleasant acidity and good body.
Raw fish, fried seafood, salami, risotti and medium-aged cheeses.