Production
The Passerina grapes are sourced from vines grown on chalky clay soils at Silvi (on the Adriatic coast) and a little inland at Moscufo. The grapes are softly pressed and macerated on skins, at low temperature, for 8 hours. Fermentation is in stainless steel.
Tasting notes
Fresh and lightly flora lwith lemon zest, sherbert and grapefruit. The palate is bright with incisive citrus and stone fruit characters balanced by brisk acidity, leading to a clean, crisp and mineral finish.
Food match
Can be matched with seafood, white meats and soups.
