Type: White, Passerina del Frusinate IGT Grapes: Passerina 85%, Malvasia and Bellone 15% Altitude: 300 m - 500 m above sea level. Soil: Volcanic clay Training system: Guyot, Pergola Planting density: 2000/5000 vines per ha Yield per hectare: 70 quintals
Vinification: Manual harvest, pre-fermentation maceration on the skins for 12-18 hours, racking, aging in steel and cement until the following spring on the fine lees. Colour: Bright yellow Nose: In this wine I seek the reference base of the typical passerine nose. The acacia flowers and the freshly ripe apricot must be in the foreground and must return to the mouth with a preponderant saline component. Taste: The term “broad acidity” is what I'm looking for. In fact it means combining the heat of alcohol with the freshness of a never green acidity, which recalls the peasant white wines of the last century.