Passerina from 50+ years old vines grown at 550 meters on clay and limestone soils. After whole bunches maceration for 12 hours, the grapes were pressed, and fermented with natural yeast in stainless steel. The wines were aged on fine lees until the following spring and then aged in 54 liters glass demjohn for refinement.
100% Passerina from a 50-year-old vineyard at 550 m above sea level. Plant density is 3,000 vines/ha. Biodynamically and homeopathically tended. Spontaneous fermentation in stainless steel and aged on the fine lees until the following spring. Aged for two months in 54-litre glass demijohns. Total production 7,000 bottles. The technical sheet says: 'Simple but not common, like when you have a curcka moment at the mchanic's or at the laundromat. Flashes that emit light.'
Pale coppery yellow. The modest Passerina, around for 500 years in the area, showing it has more strings to its bow. Savoury, saline, apricot, bruised apple, orange blossom, iron and lees note. Hint of dry vermouth. Opens up on the palate with notes of sweet apricot and peach and savoury salty notes on the finish. Gorgeous lightness and loads of character, but nothing for purists, I suspect. (17/20, Jancis Robinson)