VARIETY – Passerina 100%
AREA OF PRODUCTION – Vineyards situated within the cooler areas of Casalbordino with exposure prevalently to the north.
SOIL – ALTITUDE – Medium mixture, loose and fresh with an altitude of 100 – 150 m above sea level.
VITICULTURE – Espalier culture with a density of 3800 plants/ha with a production of 110 quintal/ha in grapes with a yield in wine of hl 75.
HARVEST – Second half of September, reaching full technical maturity, by hand in the cooler hours of the day.
VINIFICATION – Removal of grape stalks and contact of the skins with the must for 8 hours at a temperature of 12°C, separation of the must from the skins and made limpid by decantation, then transferred to steel tanks for the alcoholic fermentation at a temperature of 16°C with the inoculation of selected yeasts.
AGING REFINEMENT – CONSERVATION – 4 months in steel tanks in contact with the fine lees, refinement in bottle for about 20 days before being placed on the market. Store in a cool place at a temperature of 8-10°C.
COLOUR – Light straw-coloured yellow, brilliant.
SCENTS – Delicate bouquet, fine with floral scents and a fresh note of mature tropical fruit.
TASTE – Delicate bouquet, fine with floral scents and a fresh note of mature tropical fruit.
SERVE – 8-10° C.
ALCOHOLIC DEGREE – 12,5%
FOOD AND WINE PAIRINGS –Hors d’oeuvre and dishes with fish and light, summery dishes.