Passerina fermented in steel tanks. Crisp green apply fun with a slick saline finish.
Mario Macciocca today cultivates four hectares of biodynamic vineyards on the slopes of the Scalambra mountains in Lazio, along the Simbruini chain mountain based on limestone-marn soil. Mario cultivates predominantly the Cesanese grape. In these mountains sheltered by cold and temperate winds, has found the ideal habitat for its development. Mario in the cellar prefers spontaneous fermentation, uses only native yeasts and refinements are only in steel tanks or wooden barrels. Seven labels produced from red and white monochrome colour all refined in steel except for one Cuvee in a barrel. - Giorgio de Maria, importer