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 and citrusy nose with aromas of lemon zest and grapefruit. The palate has ripe stone fruit characters balanced by zesty acidity - giving an appealing texture and finish.
Can be matched with seafood, white meats and soups.