Terre Aquilane I.G.P.
100% Passerina Campolese
Lively edition of the classic Testarossa line, the passerina is finding its best expression in Capestrano (AQ) . Mineral, herbaceous and fresh: this wine is extremely fine and elegant.
How to serve it – It needs to rest at least 10 days after its arrive. It should be served at a temperature of 8 – 10 °C.
Gastronomic matching – It is recommended with fish cooking, antipasto, fish soups, mollusc, shellfish, roast fish and white meat.
The vineyards extend in the area of Capestrano at 450 m.a.s.l., in the core of Gran Sasso and Monti della Laga National Park.
This area is characterized by high temperature ranges between day and night that preserve the acidity and enhance the synthesis of aromas. The soil, which is sandy and pebbly, confer the wine with minerality and saltiness.
Properties of the variety
Passerina is an Abruzzo native variety. It is characterized by a marked acidity and a slow sugar holding capacity.
Ripening is medium-late.
100% Passerina, density of 5200 plant/ha, 120 tons/ha yield, mechanical harvesting at the end of September
In white: soft pressing and subsequent static decantation. Fermentation in stainless steel vats with selected yeasts at 14°-16°. Stopover in stainless steel vats at 5° so the natural fermentation carbon dioxide can stay into the wine until the bottling.
2 months in stainless steel vats and 3 months in the bottle. It should be stored at 16°-18° and consumed preferably within 24 months from the harvest.
Bright greenish wine. Intense wine with floreal aromas of broom and fruity aromas of green apple. The wine is slightly bubbly, and thus is very fresh, salty and mineral. The aftertaste is herbaceous and elegant.
|Alcohol||12,80 -13,20 % v/v|
|Sugar||0,10 – 0,20 g/l|
|pH||3,20 – 3,30|
|Total acidity||5,50 – 6,00 g/l|
|Volatile acidity||0,20 – 0,25 g/l|