Description
The Terre di Offida PDO is reserved for the following types 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.
Description of product typologies
The organoleptic properties of Terre di Offida PDO wines with specification of grape variety are typical of the grapes and terroir of origin.
Grape variety specifications
The Terre di Offida PDO may display the following grape variety specifications. From white grape varieties: min. 85% Passerina (Passito, Spumante, Vino Santo), pure or with the addition of similarly-coloured unaromatic grapes originating from other grape varieties suitable for cultivation in the concerned area, max. 15%. Terre di Offida PDO Passerina Spumante is soft straw-yellow and has a fine perlage; the bouquet displays fruity and floral notes and hints reminiscent of yeasts; it is fresh and pleasant on the palate, with good balance and a lively finish. Terre di Offida PDO Passerina Passito varies between golden and amber; the nose is intense, with sensations of honey entwined with those of ripe fruit; it is harmonious and velvety on the palate, with a long finish. The colour of Terre di Offida PDO Passerina Vino Santo displays ambery notes; the nose offers notes of fleshy fruit, at times very ripe, which blend pleasantly with notes of marzipan; the flavour is pleasant and supports the smooth and embracing attack. Terre di Offida PDO Spumante must be obtained exclusively through natural secondary fermentation and the entire 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 which 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 being forced in any way; the grapes cannot be mashed before December 1st of the year of the grape harvest and no later than March 31st of the following year. Fermentation and maturation must take place in wooden recipients with a maximum capacity of 500 litres; for Terre di Offida PDO Passito wines this process must last for a minimum period of 1 year, and at least 2 years for Terre di Offida PDO Vino Santo. Before being released for consumption, Terre di Offida PDO wines must be aged for a minimum period of 18 months, of which at least 12 months must be in wood for the Passerina Passito wines; for Terre di Offida PDO Passerina Vino Santo wines the minimum ageing period is 36 months, of which 24 months must be in wood. The ageing period commences December 1st of the year in which the grapes were produced.
