Menicucci Vini Ginesia Passerina
4 in stock
Region: Abruzzo, Italy
Grape varieties: 100% Passerina
Menicucci Vini Ginesia Passerina is made from 100% organic indigenous grapes. Hints of white flowers and tropical fruits, bright acidity.
Song: Sunday Funday by TOLEDO
4 in stock
Save BIG when you buy more (mix and match)
SAVE 10% when you buy 6-11 bottles
SAVE 15% when you buy 12-23 bottles
SAVE 20% when you buy 24 bottles or more!
About Menicucci Vini Ginesia Passerina
Menicucci Vini Ginesia Passerina is made from 100% organic indigenous grapes. Hints of white flowers and tropical fruits. Medium-bodied wine with a fresh balanced taste and bright acidity.
About Menicucci Vini
Menicucci is carved out of an Italian family tradition, flavored with passion and dedication. Beginning in 1970, Antonio Menicucci planted his first grapes in Ortona, Italy. Three generations later the Menicucci legacy continues. Menicucci proudly produces a variety of organic hand-crafted still and sparkling wines that satisfy every palate ranging from unique, fruit-infused wines to traditional white and red varietals. Along with our love and passion for making great wines, we are committed to delivering superior quality and unforgettable memories. Our unique and continuous innovation techniques have inspired us to become amongst the industry’s most admired Italian wine brands.
Passerina is an ancient and traditional grape variety used in the white wines of the Marche wine region of central Italy. It is thought to be a mutation of “Biancame” (the name by which the Bianchello grape is known in Marche), and it is often confused with Bombino Bianco and Trebbiano Toscano. The majority of Passerina vines are to be found in Marche’s Piceno province (of Rosso Piceno fame), but there are also significant plantings all across central Italy, in Abruzzo, Emilia-Romagna, and Lazio.
The variety differs considerably from region to region in terms of the wine it makes, but a familiar character of ripe citrus fruit unites Passerina wines. In Marche, the wines are sharper with an intense minerality whereas, on Italy’s west coast, in Lazio, the wines are softer with an almost creamy texture. Some ampelographers have suggested that Passerina is not one grape variety but several, a hypothesis that is supported by this regional flavor disparity.
“Passera/Passero” is the Italian word for “sparrow”, the bird known to Italian vinegrowers for its voracious appetite for ripe Passerina grapes. The Italian “–ina” suffix is diminutive and indicates the relatively small size of Passerina grapes. Passerina also goes by the names Uva Passera, Campolese, and Trebbiano di Teramo, after the Teramo hills (Colli Teramane) in northern Abruzzo. It is even sometimes known as Pagadebit, meaning debt-payer, although this name is given to several high-yielding Italian grape varieties.
Passerina vines have mid-sized, pentagonal leaves and small grapes, which grow in medium-to-large clusters. The berry’s skin is quite thick and ripens to a deep golden color. The grapes ripen with a high level of natural sugars and have correspondingly high acidity, making for balanced wines in all but the hottest sites.