Passerina

Passerina from vines more than sixty years old forms the wine. Eighty percent of the fruit is pressed directly, while twenty percent macerates until the sugars are exhausted. Spontaneous fermentation and malolactic conversion take place in stainless steel. Ageing lasts fifteen to eighteen months in stainless steel. The wine is bottled unfined and unfiltered, with three milligrams per litre of total sulphur. Production totals about three thousand bottles.