Today we will focus on a white grape variety originating from central Italy, in particular from the Adriatic regions, we are talking about the ” Passerina “.
History
A long history, which most likely comes from the Marche region, in particular in Piceno and Fermo where it is still very present, as well as in Abruzzo , in particular in the north, in the province of Frosinone, in Emilia-Romagna, in Molise and in the north of Puglia.
The name of these grapes seems to be linked to the predilection that the sparrows had towards the berries, so small and tasty that they can be swallowed with a single bite, thus calling them Passerina.
For years it has been exchanged for yellow Trebbiano, above all because both proved to be vines capable of producing abundant quantities, constant and resistant to difficult climates, so much so that they gave it the classic name “the pagadebit”.
Vinification
These affinities with Trebbiano Toscano, which among other things is one of the most cultivated vines in the world, has meant that with the passage of time, the latter was preferred to passerina and gradually replaced him as more generous from a production point of view, as well as being more resistant to difficult climates, even if less elegant and refined.
A grape that was originally preferred to vinify it in a blend with other grapes, with the aim of transmitting a bit of elegance to the wine produced, since beyond the certainly interesting aromas, it did not show the strength and structure hoped for.
Today the situation has been reversed, so much so that it is preferred in purity, thanks to the particular and pleasant acidity and delicate fruity and floral aromas, and where the vineyard had the good fortune to be facing the sea, even a nice flavor found in almost all types: still, sparkling or sweet (passito and Vin Santo).
Characteristics of the vine
The ideal environment for growth remains the hills of central Italy, with the temperature range and ventilation found around 300 meters and possibly with a beautiful sandy calcareous soil magnificently exposed to the south.
Passerina musts are usually characterized by a good sugar concentration and a notable acidity.
The color of the wine produced is straw yellow with shades ranging from greenish to golden depending on the evolution, accompanied by refined hints of peach, apricot, pear, thyme and citrus, which can be associated with fresh, savory flavors and with a persistent finish. almond.
Pairings
The best combinations are with fish-based foods, shellfish, fried foods, vegetarian, white meats and fresh or semi-seasoned cheeses, serving at a temperature of 8-10 degrees maximum .
Thanks to its particular freshness, the wine can be made sparkling with moderate success, but also sweet vinified with evident taste-olfactory differences and consequently also in the pairing.
A wine that, while not wanting to enchant its taster, has obtained and continues to obtain a lot of acclaim, increasing from year to year and which urge us to give it the trust it deserves.
See all Passerina wines .
