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Marina Palusci’s 2016 Plenus Passerina is made of 100% Passerina, medium-bodied, fresh and slightly earthy, with notes of yellow apples, peaches, lemon peel and a touch of hay.
Marina Palusci – Plenus Passerina 2016
Marina Palusci’s 2016 Plenus Passerina is made of 100% Passerina, from 10-year-old vines planted on clayey, calcareous soil at 260 metres altitude. After a manual, nighttime harvest at the end of August, the grapes were destemmed and pressed into stainless steel tanks. Fermentation took place with indigenous yeasts at a controlled temperature, without additions. Afterwards, the wine aged on its lees for 10 months in stainless steel tanks. It was then bottled unfiltered and unfined, with no sulphites added.
Marina Palusci’s 2016 Plenus Passerina has an straw-yellow color with an intense nose, filled with aromas of citrus fruits, apricots, honey, chamomille, flowers and a hint of smoke. On the palate it’s medium-bodied, fresh and slightly earthy, with notes of yellow apples, peaches, lemon peel and a touch of hay. Pairs perfectly with vegetable-based dishes or seafood, especially fish-based dishes from the oven or grill.
About Marina Palusci
In the hills of Pianella d’Abruzzo, located in Italy’s Pescara province, Azienda Agricola Marina Palusci makes world-renowned olive oil, to be found in more than a few Michelin-star restaurants. Less known is that Marina’s son, Massimiliano d’Addario, makes terroir-driven wines from the four hectares of vines they also own. He produces a fresh, gluggable style of wine that expresses a deep love for their land. His winemaking philosophy is decidedly natural: intervening as little as possible in his organically-farmed vineyards and cellar, relying on indigenous yeasts and eschewing filtration or additions.