Chapter 1 – Marche IGT Passerina

  • Production area: Ripatransone and surrounding areas.
  • Wine varieties: Passerina.
  • Average yield per hectare: 10/11 tonnes of grapes.
  • Organoleptic characteristics: Pale yellow color, floral and fruity scent with notes of green apple. The taste is dry, soft, and full-bodied.
  • Vinification: Cryomaceration of grapes, soft pressing with must decoupage, and temperature-controlled fermentation. Maturation ‘sur lie’ for at least three months.
  • Serving suggestions: Appetisers and light fish dishes.
  • Serving temperature: We recommend serving at 10/12°.


Availability: 12 in stock