Vineyard

While waiting for our vineyards in Roseto degli Abruzzi to become productive, starting with 2005 we’ve been leading a very careful agronomic supervision in the selection of grapes used for our Pecorino, focusing in particular in the area north of Chieti. Soil is here mainly clay—sandy, deep and rather fresh. The area enjoys a good termal range which grants elegance and complexity of aromas.

Harvest

Grapes are hand picked in September, paying the highest care not to lose their acidity content.

Vinification

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.