GRAPE VARIETY: 100% Passerina
VINEYARDS: From 400 to 540 meters above sea level. Guyot system: 4.000 vines per hectare
VINIFICATION: Delicate destemming and soft pressing with use of only free-run must, short maceration and draining. Slow fermentation at a temperature of  10° to 18°C
SPARKLING PROCESS: Charmat method. With the second inoculation of two different select yeast; fermented in steel for two days at 18°C, then progressively reduced to 12°C over the course of 60 days. Frequent Batonnage to bring temperature to 0°C. At rest for another 18 days; subsequently, delicate filtering and then bottling.
AGING: Three months in bottle at 15°C
TASTING NOTES:
Color: straw yellow
Aroma: intense, rich, greenish nuances. Distinct applescents, apple scents, against a tropical background
Flavor: fine, fragrant, pleasantly floral, with hawthorn and chamomile notes
ALCOHOL: From 12% to 12.5% vol*
(* Depending on the year, the analytical values may vary slightly)
SUGAR LEVEL: 10 grams per liter
SERVING SUGGESTIONS: Excellent as an aperitif with light salamis, fritto misto all'ascolana (mixed fried platter of baby lamb chops, olives, sliced artichokesand squash flowers), shellfish and seafood.IDEAL SERVING TEMPERATURE: 6°-8°C
SHELF LIFE: Two years (preferably)