FIRST VINTAGE BOTTLED: 2016

PRODUCTION AREA: Vineyards in Offida and Castel di Lama

VARIETY: Passerina 100%

ALTITUDE: 200-300 m a.s.l.

SOIL: Loam soil tending towards sandy

TRAINING SYSTEM: Guyot

DENSITY: 5,000 plants per hectare

YIELD PER HECTARE: about 80 quintals

HARVEST: Hand-picked at the end of September

FERMENTATION: A careful selection of the grapes supplies only the best bunches for the production of this wine. After a soft pressing, the temperature is immediately lowered to favor the settling and the elimination of substances present in the must. The fermentation takes place in stainless steel tanks at a controlled temperature of 13°-15° C. The subsequent aging which lasts until the February following the harvest, always in temperature-controlled stainless steel tanks, aims at guaranteeing a constant temperature of about 10°C necessary to maintain the patrimony of the bouquet.