Clay, calcareous soils rich in skeletons
Passerina Campolese 100% (Terre Aquilane)
Grapes are harvested during third week of September, after white vinification with a cryomaceration at 4 °C for 24 hours occurs, process is followed by precrushing, a soft pressing and successive refrigeration for better decantation. Fermentation occurs in steel tanks by using selected yeasts at a low temperature (11 °C – 14 °C).
2 months in steel tanks on its fine lees, then 4 months in the bottle.
Straw yellow with greenish highlights
Stone fruit and peach aromas with hints of saline.
Zesty and fresh with a sharp attack on the palate developing into a complex, fruity, mineral finish
It is recommended with fish, antipasti, fish soups, shellfish, roast fish and white meat.
Alcohol: 13 % Vol.
8 – 10 °C.