Land composed of yellow sands and with a good presence of clay facing south with a slope of more than 10%.
Type of spurred cordon training for an annual production of 50 q/hectare, the last red berried grape to be harvested (end of October, beginning of November) is fermented in steel and then evolved in barrique for about 20 months.
With an almost impenetrable intense red color, it presents olfactory sensations typical of the varietal with red fruit, blackberries, currants, ripe strawberries, citrus fruits with vegetal and mentholated alternations.
In the mouth it is full, soft, full-bodied, but with a good medium acidity and a very long finish.

Exposed on the east side with variable slopes typical of the local geomorphology, sandy-marl soils with bioclasts, spurred cordon training with natural grassing between the rows, average annual production per hectare of 55 q. small and consistent bunch, with medium-small berries characterize the typical aroma that recalls mentholated vegetable hints and spices, white flowers, yellow fruit, almonds, citrus finish.
The great average acidity and alcohol make it an agile but full-bodied product, with considerable minerality and flavor given by the soil, fermentation and aging in 15 Hl wooden truncated cone-shaped vats.

GRAPE VARIETIES:100% Passerina
VINIFICATION: with selection and harvesting in bins with storage in cold rooms from 5 to 10 days at 0°C, destemming, very soft pressing in the absence of oxygen, yield of about 50% with static cleaning of the musts, inoculation of selected yeasts, fermentation at a controlled temperature of about 15°C for about 30 days
REFINING: refinement and batonnage in steel for 2/3 months
Z O N A : Ripatransone, Contrada Paggiole Particles land register F 11 (80-62-63-167) F 12 (170)
Loose mixed terrain with the presence of limestone from 280 to 400 meters. altitude
TRAINING: 4000 vines with guyot pruning
GRAPE YIELD/HECTARE: 90/100 quintals CHARACTERISTICS
ORGANOLEPTIC:
Color | Straw Yellow Odor | Fruity and intense Taste | Intense, savory and persistent
SERVING TEMPERATURE:12 degrees PAIRINGS: aperitifs, fish and meat dishes
white; fragrant and structured dishes
ALCOHOL CONTENT: 13.00%
SUGAR CONTENT: 3.8 gr/lt
ACID CONTENT: 6.0 gr/lt