CIMULA/PASSERINAVENDEMMIA TARDIVA LINE
Cimula
Offida Passerina DOCG
ORGANIC WINE
STOPPER: certified cork, suitable for aging.
MEANING OF THE NAME: Cimula is the ancient name of where our winery is located and is still shown on the official maps.
GRAPE VARIETY: Passerina 100%
PRODUCTION AREA: Montefiore Dell’Aso (AP)
ALTITUDE: 300 meters a.s.l.
ALCOHOL CONTENT: 13,50% (variable for vintage)
COLOUR: straw yellow
SERVING TEMPERATURE: 10-12°C
PAIRINGS: Fresh cheese, white meat, or fish
Product details
ALCOHOL CONTENT 13.50% (variable for vintage)
ALTITUDE 300 meters a.s.l.
HARVEST
By hand at the end of September. Normally passerina is harvested in the middle of this month. With older organic vines harvest is later, up to the end of September, as with Cimula.
SOIL TYPE Medium texture, with a lot of gravel.
EXPOSURE South-west
PRODUCTION AREA Selected grapes from our own vineyards around
Montefiore Del Aso and Massignano
GRAPES 100% Passerina
VINEYARD AGE 25/30 years
YIELD PER VINE 2.25 Kg
YIELD PER HECTARE 9 tonnes/ha
TRAINING SYSTEM Vertical trellis
PRUNING SYSTEM Spurred cordon
DENSITY 4,000 vines per hectare
WINE MAKING
Our grapes are quickly taken to the winery, cooled to 5°C and kept at low temperature. Then they are crushed in the absence of oxygen and the best quality must is separated. Fermentation Is at a controlled temperature.
AGING
After fermentation, the wine is put in stainless steel vats to clarify and mature. Continuous monitoring, decanting and remuage bring definite organoleptic characteristics and quality to the wine. The following April, the wine is bottled. After one month of maturing in the bottle, the wine is ready for sale.
COLOUR Straw-yellow
ORGANOLEPTIC QUALITIES
On the nose are white flowers and cut grass. A full taste, savoury and soft with notes of pear.
SERVING TEMPERATURE 10/12°C
SERVE WITH Fresh cheese, white meat, or fish
Updating
