We produce only one Pecorino.
From one hectare of pergola planted by my father in 2000 we have produced, since 2003, this Pecorino. The boxes of grapes are transported to the cellar in the early hours of the morning. The grapes are pressed gently and the must is then decanted into stainless steel vats and barrels. 50 hl ferment in temperature controlled stainless steel vats whilst 24 hl are fermented in 4 600 ltr barrels from 2009.
The wine then stays of fine lees in stainless steel vats and barrels until February. It is then bottled. It is at its best after the summer, and according to the harvest, it improves in the bottle even after some years.
Some notes: bright straw yellow. Aromas of candy and herbs. In the mouth dried fruit, mineral and fruity. Nice acidity and persistence. In spring it matches well with pasta and asparagus, broad beans and peas dusted with pecorino cheese. From autumn it’s perfect with mushroom dishes and with baked cheese toasties. Approximately 9.000 bottles are produced.