Passerina

ALCOHOL CONTENT 13.00%

ALTITUDE 300 meters a.s.l. 

HARVEST

When the grapes are perfectly ripe they are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. Harvesting is either early in the morning or in late afternoon to avoid the heat of the day. During harvesting dry ice is used to ensure the oxygen is inert and to lower the temperature of the grapes.

The harvest is usually in the first half of October

SOIL TYPE Medium texture, with a lot of gravel. 

ROOTSTOCK Kober 5BB 

EXPOSURE South-west 

PRODUCTION AREA Selected grapes from our own vineyards around

Montefiore Dell’Aso and Massignano

GRAPES 100% Passerina

VINEYARD AGE 15 years 

YIELD PER VINE 2.0 Kg

YIELD PER HECTARE 8,000 Lt. 

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare

FERMENTATION

After careful selection the freshly picked grapes are taken to the cellar. Here soft pressing is followed by an immediate lowering of the temperature, to improve decanting and remove suspended matter in the must. Fermentation takes place in stainless steel tanks at a constant 10°C. 

Once the fermentation is finished, the cloudy wine is put into perfectly clean tanks to clear. The wine is separated from the heavy sediment that occurs during fermentation (lees) and the fine sediment is left. Ageing takes place in steel with continuous turning (riddling) of the product to extract the positive properties of the fine sediment.

In February, the wine is clarified, filtered and bottled.

It is ready for sale in March following the harvest.

COLOUR Straw-yellow

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

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