Costafredda

IGP – Protected Geographical Indication

Grapes: Passerina del Frosinate

Soil : Sandstone mixed with clay

Training system: bilateral guyot

Yield per hectare: 60 quintals

Vinification: manual harvesting, spontaneous fermentation with rest on the skins for 18/24 hours, malolactic fermentation carried out naturally, no clarification and no stabilisation, aging for 8 months in steel and 3 months in the bottle.

2000 bottles produced

Data Sheet

The scent of an ancient and authentic wine

The pure Passerina grapes of "Costafredda" are grown on soils predominantly composed of sandstone and clay, producing wines with a bold character.

The vineyards are located approximately 400 meters above sea level, and the soil is worked using only natural fertilizers and Biodynamic preparations: the manure used comes from the cows that graze on nearby land and eat only what nature provides.

The harvest is carried out manually, and spontaneous fermentation takes place in the cellar thanks to the action of indigenous yeasts in stainless steel; it is then aged for 8 months in stainless steel before being bottled.