PECORINO SPARKLING WINE
ORGANIC and BIODYNAMIC SPARKLING WINE
spontaneous fermentation, con fondo
Pecorino is a native white grape variety of the Marche and Abruzzo region. The first documentary source on the vine origin dates back to 1526 and is contained in the Statutes of Norcia (PG), where there is a reference to “vigne de pecurino” (Statutes of Norcia, Liber Tertius, Rubric CXII). A widespread vine before the time of phylloxera, it was gradually abandoned during the twentieth century to leave space to grape varieties such as Trebbiano, more productive and responding to a more nutritional than hedonistic value. Origin of the name: also called “grape of the pecorari (shepherds)” because its grape was considered of poor value, therefore suitable for humble people such as the “pecorari” (derogatory term).
Tendone or Abruzzese pergola (in local dialect “la capanne”). Traditional expanded training system characterized by a low density of plants per hectare (1,100-1,600), which favors the natural harmony of the vegetative growth and development of roots, bunches and leaves. In the “capanne” harvesting and pruning are exclusively manual and closely linked to the winemaker and his small peasant property.
Type of soil
Deep clayey soils with veins of limestone.
Cultivated vineyards at 400-500 m a.s.l.
Type of farming
Biodynamic farming with organic and DEMETER certifications. Biodynamic agriculture is important for the microbial life of vineyards and essential for spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weakens the yeast population and inhibits the spontaneous fermentation. Authenticity and individuality of the biodynamic wine comes from its connection to the land and the weather conditions of a given year. Biodynamics gives to wine its place of origin, defined by the French as “Terroir” (territoriality).
PECORINO SPARKLING WINE
The ancestral technique of making sparkling wine is based on fermentation in tank blocked at a specific sugar content (must to be cooled at 6°C and with 18g/l of residual sugar) which guarantees, after bottling, the prise de mousse without adding sucrose. Wine referments in bottle and the sparkling wine aging takes place “sur-lie” or rather on its own yeasts which give a cloudy appearance, in contrast to brilliance and brightness of the bubbles of conventional sparkling wines. THE SPARKLING WINE PRODUCED THROUGH THE “ANCESTRAL TECHNIQUE” IS NOT TO BE CONFUSED WITH THE BRUT NATURE, PASDOSÉ OR ZERO DOSAGE, AS THESE PROVIDE THE ADDITION OF SUCROSE DURING THE REFERMENTATION FOR THE PRISE DE MOUSSE. – RE-FERMENTED WITH ITS MUST The re-fermenting process in bottle and the prise de mousse take place thanks to the natural residual sugar present in the wine and do not require the addition of sucrose, as it occurs for the Charmat and Champenoise methods. The ancestral technique is difficult to be applied in cold climates, where grapes do not reach full ripeness capable of developing 12.0-12.5% of alcohol in refermentation, so for this purpose there is sugar addition. It is therefore to be considered a sparkling winemaking technique based on the harvest of ripe grapes in hot areas (which have absorbed a lot of energy from the soil), instead of not yet fully ripe grapes for the other methods (Charmat and Champenoise).
SPARKLING WINE characterized by:
– SPONTANEOUS FERMENTATION
In the cellar the biodynamic winemaker does not use biotechnology and any chemicals corrections and gives to nature the responsibility of creating the wine.
Spontaneous fermentation works precisely with what nature offers every vintage and relies on the strength and health of the vineyard in order to get large grapes covered with microbial flora which plays a crucial role in fermentation.
– WITHOUT ADDED SULFITES (less than 10 Mg/lt)
Biodynamic wine does not need preservatives, its grapes have all the elements necessary to naturally stabilize and preserve it over time.
Spontaneous fermentation cannot occur in the presence of sulfites; adding sulfites to grapes or must in the cellar means removing multiple native yeast populations present on grape skin, which are the main player for every biodynamic wine.
A wine of great complexity needs as many yeasts as possible.
– WITHOUT DISGORGING CON FONDO
Not carrying out the disgorgement, these wines are cloudy with distinct bready crust hints due to a greater presence of lees. Immortal bubbles are ever evolving, each bottle is unique and every day it ages and expresses itself. The perfect way to let this sparkling wine to best express itself is storing the bottle upright, in order to allow the lees sediment to follow to the bottom. The sparkling wine with bottom is the genuine and transparent proposal of a sparkling wine without additives: “only a biodynamic wine, which, according to the guidelines, does not require additives, can be drunk unfiltered”.
– NATURAL TARTARIC STABILIZATION
Have you ever found small crystals glinting at the bottom of the bottle? They are harmless tartaric precipitations, it means that wine “caught cold”.
Biodynamic farming does not allow any physical (refrigeration) and chemical treatments. Winter cold temperatures and time naturally stabilize the wine.
The conventional stabilization technique involves chilling a wine at -5/-6°C for 6/7 days, this is costly energy consuming for the sole purpose of avoiding the presence of few milligrams of harmless tartrate crystals in the wine.
Color: impenetrable pale straw-yellow due to its natural cloudiness. Fine and persistent perlage. On the nose: fruity and citrus notes with a vague memory of lees.
In the mouth: decisive freshness and a long and convincing finish with a pleasant savory.
Elaborate first courses, white meats, fish and shellfish.
6 – 8°C
Order of service
It really depends on your personal taste. Just pour the wine carefully if you want a clarified glass, or twirl the bottle upside down before pouring, this will jolt the lees to mix into the wine. However, it is important to use the “fondo” (base), because it gives depth, texture and uniqueness to wine (terroir and grape variety).