2025 Tenuta Tre Gemme Terroir Line Passerina Abruzzo 12x750ml
- Grapes Pressed Within 30 Minutes Of Picking
- 450 Metres Up On Pebbled Limestone
- Abruzzo's Other White Grape — Passerina
- Sisters Farming 70 Hectares In Pescara
- OVW has the Lowest Price Anywhere!
About the Wine
Rocco Perrucci spent the 1960s selling his wine in bulk. Good wine — just anonymous, hauled off in tanks with somebody else's name eventually on the label. His daughters Carla and Anna took the place over and decided that was finished.
They farm 70 hectares in two blocks between Catignano and Civitaquana, in the hills above Pescara. This Passerina comes off the higher block — 450 metres, pebbly limestone soil, with the Adriatic on one side and the Gran Sasso on the other, which is why the nights get cold enough to hold the aromatics in.
The whole estate is built around one obsession: speed. The cellar sits in the middle of the biggest plot, and the Passerina goes from vine to press inside thirty minutes. Then steel, a short soak on the skins, and three months in bottle before it ships. What you get is pale straw, dry, with yellow peach and plum and a floral top note. Serve it cold with anything out of the sea.
Tasting Notes
100% Passerina from Civitaquana, 450 metres, pebbly-calcareous soil. Pale straw. The nose leads with yellow-fleshed fruit — peach and plum — over white flowers. Dry and clean on the palate, with brisk acidity and a light saline edge. Vinified in stainless with brief skin contact, then rested in bottle. Serve at 46–50°F.
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- Grapes Pressed Within 30 Minutes Of Picking
- 450 Metres Up On Pebbled Limestone
- Abruzzo's Other White Grape — Passerina
- Sisters Farming 70 Hectares In Pescara
- OVW has the Lowest Price Anywhere!
About the Wine
Rocco Perrucci spent the 1960s selling his wine in bulk. Good wine — just anonymous, hauled off in tanks with somebody else's name eventually on the label. His daughters Carla and Anna took the place over and decided that was finished.
They farm 70 hectares in two blocks between Catignano and Civitaquana, in the hills above Pescara. This Passerina comes off the higher block — 450 metres, pebbly limestone soil, with the Adriatic on one side and the Gran Sasso on the other, which is why the nights get cold enough to hold the aromatics in.
The whole estate is built around one obsession: speed. The cellar sits in the middle of the biggest plot, and the Passerina goes from vine to press inside thirty minutes. Then steel, a short soak on the skins, and three months in bottle before it ships. What you get is pale straw, dry, with yellow peach and plum and a floral top note. Serve it cold with anything out of the sea.
Tasting Notes
100% Passerina from Civitaquana, 450 metres, pebbly-calcareous soil. Pale straw. The nose leads with yellow-fleshed fruit — peach and plum — over white flowers. Dry and clean on the palate, with brisk acidity and a light saline edge. Vinified in stainless with brief skin contact, then rested in bottle. Serve at 46–50°F.