Cellar Profile
The winery was founded in 1969 as a cooperative between 20 individual growers in Abruzzo, one of Italy’s most productive wine growing regions. Today, there are 400 grower members with 700 hectares of vineyards. Soils here are calcareous clay, created by runoff from the towering Apennine Mountains to the west. The moderating influence of the Adriatic Sea to the east, as well as the cool evenings in spring and fall, help temper some of the hot days during the growing season. With an eye towards tradition, Novaripa produces wines made with indigenous grape varieties that have grown here for millenia—Passerina, Trebbiano d’Abruzzo, Pecorino and old vines of the ubiquitous Montepulciano d’Abruzzo—along with international varieties such as Pinot Grigio. Buyers+Cellars is proud to represent Novaripa’s Agronika and Sagoma brands in Ontario.
Region
Abruzzo is an Italian wine region on the east (Adriatic) coast. In terms of quantitative wine production, it remains Italy's fifth most prominent region after Sicily, Puglia, Veneto and Emilia-Romagna. The geographical makeup of Abruzzo is quite remarkable. A rugged, mountainous region with a lengthy coastline, its lush, green landscape is scattered with national parks and forests. Abruzzo is ideally situated between the Adriatic sea to the east and the Apennine mountain range and the Maiella massif to the west. The region is home to Gran Sasso, one of Italy's highest peaks at 2912 masl. The high altitudes see dramatic diurnal temperature variations which, when combined with cool mountain air currents, moderate the temperatures in the vineyards situated on the slopes. This provides a perfect mesoclimate for vines with the most favourable growing conditions being found in the low hills of Teramo, the Colline Teramane.
Vineyard
These sustainably-farmed vineyards are planted on hillsides and sit at 200 masl. Soils here are mixed, with some of the trademark Abruzzo iron and clay, which contribute to the wine's characteristic minerality. The Adriatic Sea influences temperatures, helping to moderate ripening, while cool evening breezes maintain the grapes' freshness.
Winemaking
Hand-harvested grapes are gently crushed and fermented in temperature-controlled stainless steel tanks to preserve primary fruit flavors. Some lees contact adds texture and complexity but the wine is bottled relatively young – youthful and fresh – to allow the vibrant fruit and floral characteristics to shine.
Tasting Notes
Flavours of pear, lime and white grapefruit on this fruit-driven profile. Mid-weight and smooth with a salty, mineral-driven finish that adds freshness and balance to this otherwise low-acid grape. Serve with grilled white fish with lemon, sushi, asparagus with garlic or brunch fare.
Varieties
Passerina is an ancient and traditional grape variety used in white wines from central Italy. It differs considerably from region to region in terms of the wine it makes, but a familiar character of ripe citrus fruit unites all Passerina wines.