Le uva di Passerina utilizzare per realizzare questo vino provengono dalle vigne sulle colline della città di San Ginesio, ad un altezza tra i 300 e i 400 metri. La vendemmia viene eseguita a mano, la pigia-diraspatura e la pressatura con metodo soffice, a cui segue una fermentazione alcolica a temperatura controllata. L’affinamento sulle proprie fecce fini dura alcuni mesi fino a quando, in primavera, il vino viene imbottigliato.
The motto of the Azienda Terre di San Ginesio is: "the quality comes from the vineyard" then, for the production of fine wine, they decided to be sure to have good grapes and decided to grow them directly. These vineyards are all located in the municipalities of San Ginesio and Ripe San Ginesio, in a hilly area particularly suited to growing grapes. The company focuses on the production of high-quality wines and on careful research of local food, offering unique and hard to find products.
General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, white wines match best with fish based starter, to fish and vegetable based main courses, white meats, sea food, fresh cheese and cheeses with herbs. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.
Vino prodotto con Uve Passerina.