Testarossa - Passerina Terre Aquilane IGP

Young version of the historic Testarossa line, the passerina finds its highest expression in the territory of Capodacqua (AQ). Its freshness ranges from herbaceous to mineral, with characteristics of great finesse and elegance.

Serving method: Leave the wine to rest for at least 10 days after arrival. It should be served at a temperature of 8 - 10 ° C.

Gastronomic Combinations: It can be appreciated with seafood, appetizers, fish soups, molluscs and crustaceans, baked fish, meats.

Production area: The vineyards extend in the Municipality of Capestrano at 450 m a.s.l. within the Gran Sasso and Monti della Laga National Park. The area is characterized by high temperature ranges that preserve acidity and improve the synthesis of aromas. The soil, of pebbly-sandy matrix, is ideal for giving minerality and flavor to the wines.

Characteristics of the variety: Passerina is a native Abruzzese variety. It is characterized by a marked acidity and a slow storage capacity of sugars. Ripening is medium-late.

Vineyard: 100% Passerina, density of 5200 vines / ha, yield of 120 q / ha, mechanical harvest towards the end of September.

Vinification: In white: soft pressing and subsequent static decantation. Fermentation in steel with selected yeasts at a low temperature of 14 - 16 ° C. Stop in steel at 5 ° C to allow the natural fermentation carbon dioxide to remain dissolved in the wine until bottling.

Refinement: 2 months in steel and 3 months in bottle.

Sensory Analysis: Bright greenish yellow. Intense wine with floral aromas of broom and fruity aromas of green apple. Characterized by a pleasant vivacity that gives the wine a marked freshness, it has a good sapidity and a marked minerality. The finish is herbaceous and elegant.