| Grape Varietal: | Pecorino |
| Pronunciation: | “pec-o-ri-no” |
| Tasting Notes: | Wine is typically dry and minerally, straw-yellow in color and is sometimes spiced with a hint of licorice. |
| Food Pairing: | Paired with pecorino cheese and walnut bread, steamed white fish with ginger, or chicken thighs with roasted red pepper and onion. |
| Serving Notes: | 16-18C |
| Grape History: | Having thought this vine was almost extinct in the 20th Century, some forgotten vines were traced in an overgrown vineyard and Pecorino was revived in the early 1990s. |
| Harvest: | September |
| Vinification: | Roller crushing and squeezing by soft press to extract only liquid must, Cold refining of must and fermentation of clearer part under controlled temperature. |
| Aging: | 4 months in stainless-steel tanks |
| Bottling: | Bottled in the spring after harvesting |
| Alcoholic Content: | 13% by volume |
| Sugar: | high sugar content in g/l |
| Total Acidity: | 6.3 g/l |
| Location: | Grown almost exclusively in Abruzzo and Marche. |
| Altitude: | 1100 meters above sea level |
| Soil: | Medium textured-Clayey |
| Density: | 5000 plants/hectare |
| Trimming Technique: | |
| Structure: | Classic Bordolese |