Manual harvest of the grapes. direct pressing of the bunches, followed by clarification natural cold static, fermentation at temperature controlled by 16°.
Maturation and refinement:
in stainless steel.
It is to all intents and purposes a PET-NAT. No sugars are added and yeasts for refermentation but grape must.
When the Passerina harvest takes place in September, a small part of the must is frozen for 2/3 months. In January, after a correct rest of the dry base, we add this must in %.
In spring, when temperatures get milder, it begins the second fermentation in a natural way. Aging for at least 6 months in the bottle without disgorgement.
wine with pale straw yellow hues.
The nose has hints of white fruits and yeast.
The wine is fresh, deep and creamy with a fine and persistent perlage.
appetizers, first courses and preparations based on fish and white meats.
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