Marcella Giuliani Agricola Marcella Giuliani Agricola


Ancestral Method

Grapes: Passerina
Production area: Anagni (FR) Altitude of vineyards: 350 a.s.l.
Training system: spurred cordon
Plant density: 4,000 plants per hectare
Surface of the vineyards: 4 ha
Production per hectare: 90q
Harvest and vinification: Manual harvesting of the grapes. Direct pressing of the bunches, then natural static cold clarification, fermentation at a controlled temperature of 16 ° C
Aging and Aging: In stainless steel. Second fermentation: it is in effect a PET-NAT. No sugars and yeasts are added for refermentation but grape must. When the Passerina harvest is carried out 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 become milder, the second fermentation begins naturally.
Refinement: minimum 6 months in the bottle without disgorgement
Bottling: 4.5 bar
Numbered Bottles: 1 – 400
Characteristics: Wine with a pale straw yellow hue. The nose has hints of white fruits and yeast. The wine is fresh, deep and creamy with a fine and persistent perlage.
Food matches: Appetizers, first courses and preparations based on fish and white meats.