Velenosi Passerina Brut

Beautiful bright straw yellow. The smell delicious delicate perfume of fruit and flowers, typical of the passerina. Mousse and taste are both very sophisticated. Soft fruit flavors and refreshing, but mild acidity make this wine surprising really something special.
This wine has got his bubble by the so-called. Charmat method. Here, the second fermentation takes place not in the bottle, as with the method traditionnelle (champagne, cava), but in large stainless steel vats. Even better Prossecco is made this way.

Production area: Owned vineyards in Ascoli Piceno.
Grapes: Passerina
Average height: 200-300 meters above sea level
Soil: Medium mixture tending to sandy.
Training system: Guyot
Density: 5,000 vines per hectare.
Yield: 80 q.li of grapes.
Yield per vine: 1.5 kg of grapes.
Harvest: by hand, in the early morning or late afternoon, in small trays kept before arriving in the cellar, in cold storage.
Fermentation: A careful selection of the harvested in mid September, allows to devote to the production of this wine, only the best grapes. The soft pressing is followed by an immediate drop in temperature to favor decanting and elimination of suspended substances present in the must. The fermentation takes place in steel tanks at controlled temperature (ranging from 13 to 15 ° C) and subsequent aging, which lasts until February of the year following the harvest takes place in stainless steel tanks, to ensure a constant temperature of about 10 ° C necessary to preserve the aromatic developed with the fermentation.
Alcohol content: 12%

EXAMINATION:
Color: Bright yellow with green reflections.
Nose: The nose shows delicate floral scents and obvious feelings of grapefruit and lemon, which express freshness and fragrance. The ample fruity notes of white fruit, peach and cedar, complete luggage aromatic certainly fascinating.
Taste: Fresh and delicate flavor, characterize the phase taste of this wine, which, thanks to its low alcohol content, is pleasant, intriguing and never tiring. The fruity sensations perceived in the nose, are expressed in equal finesse and complexity.