Pecorino minimo 85%
AREA OF CULTIVATION
Hills around Chieti- Majella slopes
ORIGIN OF THE GRAPE
The origin of this grape is uncertain, its name is probably coming from pecora, which means sheep. The legend says that the sheeps were attracted from this grape. It was widely spread all around the region before the phylloxera, then gradually abandoned to be replaced from more productive varieties as Trebbiano.
Medium – Calcareous
ALTIMETRIA ED ESPOSIZIONE
Orsogna 432 m. a.s.l.
The grapes are harvested manually between the end of September and the beginning of October. Fermentation yeasts are indigenous selected on the local flora and bound to its biodiversity. The fermentation is carried out at controlled temperature. The maturation on good lees at the end of the fermentation gives to the wine complex and important tones.
Light straw yellow with greenish hues
Elder aromas, ripe fruit with pear hints.
Acidity and flavour are well balanced with the structure and roundness.
Raw fish, salami, risotti, courtyard animals and medium-aged cheeses.