The Passerina vine derives its name from the small size of the berries and from the fact that the sparrows show a particular predilection for its grapes, characterized by a particularly tasty pulp. The grapes are harvested by hand in mid-September when the grapes have an acidic content that guarantees freshness to the wine. The fermentation yeasts are indigenous selected from the flora of the territory and linked to its biodiversity.
With a pale straw yellow color with greenish reflections, it has a delicate and floral bouquet with hints of lilac, honeysuckle and acacia. The taste is fruity, citrus and pleasantly acidulous. It goes well with main courses based on fried or raw fish, risottos and soups.