Chronicon
Abruzzo DOC Passerina
type
Abruzzo DOC Passerina
grape variety
Passerina
area of production
Abruzzo Region
vine training system
Tendone, espalier
type of soil
Clayey of medium texture
winemaking
The best Passerina grapes are crushed and pressed in an anoxic environment to preserve their characteristics. The must is cold macerated for about 7 days at a temperature close to 0°C. This technique gives the wine the fruity notes that are characteristic of this grape variety. Fermentation at controlled temperature for 10 days.
ageing and maturing
Matured in steel vats with subsequent ageing in the bottle. On sale on average in the spring after the harvest.
tasting notes
Color: Straw yellow with golden hues. Aroma: Fragrant bouquet of white flowers and enriched by very ripe yellow-fleshed fruit, leading to tropical fruit, with hints of sweet spices. Taste: Freshness and flavor take over in a vibrant way, determining the dynamic development of the sip.
lifespan_in_the_bottle
If well stored, it can express itself pleasantly not only in the first but also in the second and third year after the harvest.
storage instructions
Store in a cool, dry place
transport instructions
Room temperature
alcohol content
13% vol
serving temperature
8-10°C