marche_passerina

Biological Line

Marche Passerina La Ferola I.G.P.

  • ALCOHOL CONTENT:
    12,50% Vol.
  • GRAPE VARIETIES:
    100% Passerina
  • VINEYARD:
    Private vineyards
    Planting density Traditional (3.00x1.50)
    Cultivation System mainly spur cordon
  • SOIL:
    Medium-textured, clayey soil
    Altitude 250 m. above the sea level
  • HARVESTING PERIOD:
    From the end of September
  • VINIFICATION PROCESS:
    Soft crushing of grapes by pneumatic presses
    Cold settling of the must
    Alcohol fermentation in stainless steel container
  • BOTTLING:
    Starting from March/April after the harvesting
  • AGEING PROCESS:
    Minimum 30-60 days in bottle
SENSORY ANALYSIS
  • Colour:
    From the bright faint straw yellow with greenish hues
  • Bouquet:
    It has soft components of yellow fruits with bouquet of white flowersrs
  • Taste:
    It is fresh and slightly full-flavoured. It is particularly persistent, leaves the mouth clean and pleasantly fresh.
HOW TO SERVE

Food to serve with: It is excellent with fish entrées, delicate squid risotto, fresh and blue cheese.
Temperature: To be served at 10°-12°C in stem glasses.

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