Passerina del Frusinate Raphael 2021- Maria Ernesta Berucci

Passerina del Frusinate Raphael - Maria Ernesta Berucci

The Passerina del Frusinate Raphael by Maria Ernesta Berucci is a flowing, gourmand white wine with good density. the grapes come from old vines located on volcanic clay soils. Destemming and maceration for 3 days with the aid of dry ice. Pressing and spontaneous fermentation in bare concrete tanks. Aging in vitrified cement tanks for 6 months. Gastronomic and excellent table companion, it moves agile among the scents of fresh flowers, citrus peel and green hazelnuts. Highly dangerous drinking potential.

Service

It is advisable to taste it at a 8/10 ° temperature in tulip goblets. Wine to drink at once but that will give you the best of that in 2/3 years.

Pairing

Excellent throughout the meal, where it accompanies appetizers and vegetable flan with style. Also perfect with raw and marinated fish dishes, it is a must try with a rich rice salad.

Cellar:  Maria Ernesta Berucci

Maria Ernesta Berucci is a daughter of art. In fact, for generations his family has settled in Piglio where they have always dedicated themselves to viticulture. After a period in Rome, Maria Ernesta decides to take back the old vineyards and to recover the tradition of Cesanese del Piglio and the other wines produced in this area. With the experience acquired in the family and from his father, who had already begun to bottle part of the wine produced in the early 1960s, the Onda was born in 2009, the company's first label, originating from the Colli Santi vineyard and produced with the help of his brother Francesco. The meeting with Geminiano in 2014 will be fundamental, which led to the adoption of an agro-homeopathic approach to viticulture. Following the principles learned under the guidance of Radko Thichavsky, a work that respects the soil and the vineyard is carried out, never invasive, aimed at fortifying the soil through mulches and homeopathic treatments. In the same way, maximum attention is paid during pruning, with the aim of not mortifying the plant with excessive thinning and defoliation and working in the vineyard only by hand. Thus Maria Ernesta and Geminiano cultivate strong plants, capable of dealing with diseases and parasites without the excessive use of copper and sulfur.