Description
The Terre di Offida PDO is reserved for the following typologies of wine: Spumante, Passito and Vino Santo (all three only with specification of grape variety).
Production Area
The production area of Terre di Offida PDO is within the territory of numerous municipalities in the provinces of Ascoli Piceno and Fermo, in The Marches region.
Blends
See Grape variety specifications.
Description of product typologies
Terre di Offida PDO wines with specification of grape variety have the organoleptic characteristics that are typical of the grapes and terroir of origin.
Grape variety specifications
The Terre di Offida PDO may display the specifications of the following grape varieties. From white grape varieties: min. 85% Passerina (Passito, Spumante, Vino Santo), pure or with the addition of non-aromatic grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 15%.Terre di Offida PDO Passerina Spumante has a pale straw-yellow colour with a fine perlage; the nose displays fruity and floral notes and reminiscences of yeast; it is fresh and pleasing on the palate, with good balance and a lively finish.Terre di Offida PDO Passerina Passito varies between golden and amber in colour; the nose is intense, with sensations of honey entwined with ripe fruit; it is harmonious and velvety on the palate with a long finish. Terre di Offida PDO Passerina Vino Santo has an amber colour; the nose offers notes of fleshy fruit, at times ripe, which blend pleasantly with hints of marzipan; it is pleasing on the palate, with a flavour that supports the smooth and embracing opening.Terre di Offida PDO Spumante must be obtained exclusively through natural secondary fermentation and the elaboration process must last for at least 6 months.Terre di Offida PDO Passito must be produced with grapes that have been dried on the vines and/or immediately after harvesting in suitable environments, including those that are hydro thermal-conditioned.Terre di Offida PDO Vino Santo must be produced exclusively with grapes that have been dried in suitable environments, on trellises or hung, and without forced aid; the grapes can only be mashed between December 1st of the year of the grape harvest and March 31st of the following year. Fermentation and aging must take place in wooden recipients with a maximum capacity of 500 litres; for Terre di Offida PDO Passito this process must last for a minimum period of 1 year and for Terre di Offida PDO Vino Santo at least 2 years.Before being made available for consumption, Terre di Offida PDO Passerina Passito wines must be aged for a minimum period of 18 months, of which at least 12 months must be in wood for wines; for Terre di Offida PDO Passerina Vino Santo the minimum aging period is of 36 months, of which 24 months must be in wood. The aging period commences the first December following the production of the grapes.
