Production area: Ripatransone and surrounding areas.
Wine varieties:Passerina.
Average yield per hectare: 10/11 tones of grapes.
Organoleptic characteristics: Pale yellow colour, floral and fruity scent with notes of green apple. The taste is dry, soft and full-bodied.
Vinification: Cryomaceration of grapes, soft pressing with must debourbage and temperature-controlled fermentation. Maturation ‘sur lie’ for at least three months.
Serving suggestions: Appetisers and light fish dishes.
Serving temperature: We recommend serving at 10/12°.
