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.
Fresh, lightly grapey nose, youthful and aromatic with 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 finish.
Can be matched with seafood, white meats and soups.