1 BOTTLE X 75cl. 

12.5% vol.

FEATURES / CERTIFICATIONS
> Organic, Biodynamic (Demeter) and Biodiversity Friend Wine
> Spontaneous fermentation
> Natural tartaric stabilization
Grape variety

Minimum 85% passerine

Origin and history of the vine

The name Passerina derives from the small size of the grapes and from the fact that the sparrows show a particular fondness for its sweet and yellow grapes. For many years underestimated, it has returned to the limelight for the quality of its grapes in the vinification in purity and in the blends.

Growing area
Orsogna 440m a.s.l. – 16 km from the Adriatic Sea and 16 km from the Maiella.

In the vineyard
Cultivated in huts (tendone or Abruzzo pergola), the form of farming that most of all restores its natural vegetative development to the vine. In the hut, on a horizontal roof of wires, the vines grow harmoniously and naturally and the leaves catch the wind and the sun. Form of cultivation that cannot be mechanized and therefore linked to the dexterity and experience of the winemaker. The cultivation of the vine in the huts will resist as long as the small peasant property survives.

In the basement
100% biodynamic Demeter grapes.

Vinification
Spontaneous fermentation works with what nature offers every year and relies on the strength and health of the territory and the vineyard to obtain grapes rich in yeasts which are essential for fermentation in the cellar. The spontaneous fermentation of wines is the fundamental condition for giving life to a wine capable of restoring the authentic flavors of a territory.
SULPHITES Biodynamic wine limit Demeter = white wine max 90 mg/lt
TARTARIC STABILIZATION Natural refrigeration only
FILTRATION Sterile filtration is not permitted

Refinement
Concrete and bottle tanks.

sensory characteristics

Straw yellow color, slightly aromatic nose with floral and fruity notes, smells of elderberry, grapefruit and ripe fruit with yellow pulp. Clean, fresh taste with a slight sapidity. The acidic vein and sapidity are balanced with an excellent structure.

Pairings

To be appreciated with seafood, hors d'oeuvres, fish soups, molluscs and crustaceans, baked fish, banked meats.

Service temperature

10-12°C