Passerina "EVOE" IGP BIO CIU CIU

Among the sunny hills of Offida, a small medieval village in the Marche, protected from the Apennines and cuddled by the light sea breeze, some winemakers daring and confident of the quality of the soil have embarked on a path of reconstruction, in one of the most characteristic territories of the entire Region. The avant-garde techniques and the protection of the terroir, the environment and the subsoil, are the protagonists of this rebirth. The winery Ciu' Ciu', one of the first in Italy to obtain the certificate "Vegan Vegetarian Quality", boasts a great bond with the territory, accompanied and followed by a great look towards the future and sustainability. This wine in particular, is produced from grapes from one of the most famous grape varieties in the area: the Passerina. The name of the vine is mainly linked to its most evident characteristic, the size of the grape; being very small it was an easy prey for sparrows, who could eat it in large quantities and with extreme ease. However you know, a good connoisseur few words. Of great importance in addition to the type of grapes, we must also consider the method of cultivation applied: the so-called espalier reared in spurred cordon. The system is based on the presence of a vertical stem, tied with a wire to the next stem, as if it were a real permanent cord. It’s on this joint that you hang spurs of 2-4 gems, so that they’re best exposed to sunlight. The grape variety used for its vinification is 100% pure Passerina. The origin of the wine is the DOC, and is produced only in the region of Marche, precisely in the province of Ancona and in the municipalities of Morro D'Alba. These hilly areas, surrounded by greenery and protagonists of very suggestive images, enjoy a very privileged position; the proximity to the sea in fact, positively influences the climate of the territory, giving the grape unique notes of freshness and flavor. The harvest is manual and takes place at the end of September. The vinification involves the fermentation of the grapes softly pressed and vinified in white at controlled temperature throughout the process. The wine is aged for 3 months in bottle.