Grape variety: 100% Passerina
Production area: Offida, hillside, south-west exposure (200 m a.s.l.).
Soil: clay loam.
Vine training system: trellis system with Guyot method.
Density: 5,000 vines per hectare
Yield per hectare: 10 tons
Grape yield in wine: 60%
Harvesting season: end-September.
Harvest: by hand in small crates, carried out strictly in the early morning hours at a temperature between 12°C and 15°C to preserve the characteristic aromas. Grapes are immediately taken to the cellar and crushed.
Alcoholic fermentation: in stainless steel at a temperature of 13.5°C for about 15 days.
Refinement: in steel vats with small grape marc until the bottling in March.
3 months in bottle.