segue la fermentazione malolattica in serbatoio

Guanciale di maiale rifilato a forma triangolare salato a secco a mano

good structure

Spontaneous and very slow fermentation starting from 16°C up to 24°C for a duration of approximately 15/18 days

balsamic hints stand out on the nose

Vino Passerina Velenosi [Docg Biologico] woo_import_1 segue la fermentazione malolattica inPRODUCTION AREA: Organically managed vineyards of Offida and Castel di Lama. GRAPE VARIETY: Passerina 100%. AVERAGE ALTIMETRY: 200 300 meters above sea level SOIL: Medium texture tending towards sandy. TRAINING SYSTEM: Guyot. PLANTING DENSITY: 5,000 vines per hectare. YIELD PER HECTARE: approximately 80 quintals of grapes. HARVEST: End of September. Hand picked. FERMENTATION: A careful selection of the grapes allows us to dedicate only the best