OFFIDA PASSERINA DOCG BIO 2024

PAIRING: fresh cheeses, white meat, fish

HARVEST

Once the right degree of ripeness is reached, the grapes are hand-picked, placed in small containers, and immediately transported to the cellar to be processed. The harvest takes place early in the morning or late in the afternoon to avoid the hottest hours. Dry ice is used during the harvest to inertize the grapes from oxygen and to lower their temperature. It is generally harvested from October 1st to 15th.

TYPE OF SOIL Medium texture, with a high presence of gravel

ROOTSTOCK KOBBER 5BB

EXPOSURE south-west

PRODUCTION AREA Estate vineyards located in Montefiore Dell'Aso and Massignano

GRAPES Passerina 100%

AGE OF THE VINEYARD 15 years

YIELD PER VINE Approximately 2.00 kg of grapes.

YIELD PER HECTARE approximately 80 quintals of grapes

TRAINING SYSTEM: counter-espalier

PRUNING SYSTEM spurred cordon

PLANTING DENSITY 4,000 vines per hectare.

FERMENTATION

The harvest is carried out with careful selection. The freshly picked grapes are taken to the cellar; Here the soft pressing is followed by an immediate lowering of the temperature, to facilitate decantation and the elimination of suspended substances present in the must. The fermentation takes place in steel tanks at a controlled temperature (10° for the entire duration of the fermentation).

Once fermentation is complete, the cloudy wine is put into perfectly clean tanks to clarify. The wine is removed from the heavy fermentation lees and left on the fine lees. The refinement takes place in steel with continuous “remuage” of the product to extract positive properties from the fine lees.

During the month of February the wine is clarified, filtered and bottled.
It is released on the market in March following the harvest.

COLOR straw yellow

SERVING TEMPERATURE 10/12°C

PAIRINGS fresh cheeses, white meat, fish