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 mainly composed of sandstone and clay for wines with a strong character.

The vineyards are located approximately 400 meters above sea level and the land is worked using only natural fertilizers and decoctions of the best wild herbs on the estate: the fertilizer used comes from the cows that graze in the 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 steel; subsequently it ages for 8 months again in steel before being bottled.