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Pecorino vines trained in our Roseto degli Abruzzi estate that overlooks the Grand Sasso mountain, and completing the grapes need with strict selections led by our agronomic supervision, especially in the northern part of Chieti. Soil is here mainly clay—sandy, deep and rather fresh. The area enjoys a good thermal range which grants elegance and complexity of aromas.
Grapes are hand-picked in September, paying the highest care not to lose their acidity content.
After a light pressing, the prime must is rapidly cooled and then goes through static decantation. The alcoholic fermentation takes place in stainless steel tanks at a temperature of 16‐18°C for about 10/15 days. The wine does not undergo malolactic fermentation. The wine rests in stainless steel tanks for about 4 months, in contact with its own yeasts.
Ideal with fish dishes, fresh cheeses, pasta, and legume soups.
Ideal serving temperature
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