Ripawine her Crete is an Offida Passerina. The Passerina grape has very ancient origins and belongs to the huge Trebbiano family. Like many other white grape varieties from central Italy. The Passerina has found the best conditions for its development in the areas of Piceno and northern Abruzzo. These are the areas where Ripawine’s vineyards are located. Qualitatively, the Passerina is a very interesting vine that has spent many decades mostly in the shade. Until it was recently rediscovered by some passionate winemakers. The name Crete refers to the clay-like characteristics of the land on which the passerina vines are grown. Clay is called “cretoso” in the local dialect, hence the name Crete.

First, the grapes for Ripawine’s Offida Passerina “Crete” are picked by hand. Then they are destemmed and crushed. Then there is a gentle pressing of the grapes, during which only the free-range must recovers. The grapes are then fermented in vitrified cement tanks. This is done at a controlled temperature between 13 and 15 °C. At the end of the fermentation, the fermentation and preservation of the finished wine takes place on the fine lees. With repeated batonnage up to the period prior to bottling. This repeated batonnage provides more smell, taste and depth. Finally, it is refined in bottle for 4 months.