Passerina is a white grape of central Italy, grown mainly in southern Marche, Abruzzo and southern Lazio. It makes fresh, light to medium-bodied dry whites with citrus, green apple and herbal notes, and is also used for sparkling and passito wines.
The name is usually linked to passeri (sparrows), which are said to like eating its sweet grapes. Passerina is a vigorous, productive variety, and for a long time it was used mainly in blends or for simple local wines. From the 2000s, along with Pecorino, it gained attention as a varietal white, especially around Offida in the Marche. The name Passerina is used for several different grapes in central Italy, so wines from different areas can vary.
It grows well on clay and limestone hills near the Adriatic, where sea breezes and cool nights keep the wines fresh.
Most Passerina is made in stainless steel and meant to be drunk young. It is usually lighter and less intense than Pecorino. The sparkling versions are crisp and simple; the passito versions are sweet, with dried fruit and honey.
Start with an Offida Passerina DOCG or a varietal Passerina from Abruzzo. Producers worth knowing include Velenosi, Clara Marcelli, Poderi San Lazzaro, Aurora, Illuminati, Villa Medoro and Zaccagnini, and in Lazio, Abbia Nova.
Passerina is often compared with Pecorino and grows next to Montepulciano and Trebbiano. Read our best Marche wines, the best Abruzzo wines, or browse the grape varieties index.