GRAPE VARIETY: 100% Passerina.
VINEYARDS: from 400 to 540 meters above sea level, Guyot
system; 4,000 vines per hectare.
VINIFICATION: destemming and soft pressing in reduction (in
absence of oxygen), with lowering of temperature of the
crushed grapes through the use of CO2. Slow fermentation at
10 to 14 °C.
MATURATION: in steel for four months at a controlled
temperature.
AGING: two months in bottle, at 15 °C.
TASTING NOTES
Color: straw yellow. Aroma: delicate with notes of fresh white
fruits and chamomile. Flavor: pleasant taste structure, with
distinct freshness and minerality enhancing the finish.