Ulisse Passerina

This wine's main grape variety is Passerina, comprising 100%. Unlike most white wines on the market, this wine undergoes fermentation with wild yeasts from the estate throughout the entire process, extracting delicate fruit aromas with a very short cold maceration of only 8–10 hours, and completely avoiding stirring during the aging on fine lees, which retains the purest mineral crispness and natural terroir signatures. On the slopes of 200–300 meters elevation in Chieti province of Italy's Abruzzo region, the soil is rich in minerals, characterized by limestone clay. Influenced by the warm winds from the Adriatic Sea and the shielding Apennine Mountains, the significant day-night temperature differences help preserve the grapes' natural acidity and aromatic compounds. The grapes are hand-picked in the early mornings of mid-September, gently pressed at low temperatures, and undergo a brief cold maceration at 10–12 °C. After fermentation is completed in temperature-controlled stainless steel tanks at 14–16 °C, the wine is left on lees for about 4 months, allowing the body to attain a velvety structure and elegant complexity through natural contact with fine sediments. The alcohol content is 13 % vol.