The native Italian Passerina grape is mostly found near the Adriatic coast of central Italy, where it is used to produce both still and sparkling wines with pronounced citrus aromas. The name comes from 'Passero' (sparrow) - as they are apparently fond of these grapes when ripe!

The Passerina grapes are sourced from vines grown on chalky clay soils at Silvi (on the Adriatic coast) and a little inland at Moscufo. The grapes are softly pressed and macerated on skins, at low temperature, for 8 hours. Fermentation is in stainless steel.

Fresh and citrusy nose with aromas of lemon zest and grapefruit. The palate has ripe stone fruit characters balanced by zesty acidity - giving an appealing texture and finish.

Can be matched with seafood, white meats and soups.