Chronicon Abruzzo DOC Passerina 2022 - Cantina Zaccagnini

VARIETIES Passerina PRODUCTION AREA Region of Abruzzo TRAINING SYSTEM Tendone and Espalier TYPE OF SOIL Medium-textured clayey VINIFICATION The best Passerina grapes are crushed and pressed in an anoxic environment to preserve their characteristics. The must obtained is cold-stalled for about 7 days at a temperature close to 0 C. This technique gives the final wine those fruity notes that distinguish this vine. Fermented at a controlled temperature for 10 days. MATURATION AND REFINEMENT Maturation in steel tanks with subsequent refinement in the bottle. On average put on sale the spring following the harvest. ORGANOLEPTIC CHARACTERISTICS Colour: Straw yellow with golden reflections. Smell: Fragrant nose of white flowers and enriched by very ripe yellow pulp fruit until it flows into the tropical, with hints of sweet spices. Taste: Freshness and sapidity take over in a vibrant way, determining the dynamic development of the sip. LONGEVITY IN THE BOTTLE If well kept it can express itself pleasantly not only in the first but also in the second and third year after the harvest. STORAGE METHODS Cool and dry place TRANSPORT METHODS Room temperature ALCOHOL CONTENT 13% vol SERVING TEMPERATURE 8-10