Data sheet
VINIFICATION
VISUAL / OLFACTORY EXAMINATION
TASTE CHARACTERISTICS
| - Color: White - Grape Variety: Pecorino (from organic farming) - Dedicated Hectares: 3 ha located in Loreto Aprutino - Exposure: South, Southeast - Altitude: 350 m a.s.l. - Vine Density: 3,300 vines/ha (Guyot training system) - Soil Type: Clay-limestone |
- Average Yield per Hectare: 11,000 kg/ha (110 q/ha) - Harvest Period: Early September - Special Techniques: Bâtonnage on fine lees - Aging: 4 months in stainless steel and 2 months in bottle - Residual Sugar: 0.3 g/l - Total Acidity: 7.24 g/l - Alcohol Content: 12.5% Vol |
For our Pecorino, after harvesting the grapes in the early morning hours, we perform Cryomaceration in the press at 6°C for 6-12 hours.
Afterward, the free-run must is cold stabilized at approximately 4°C, allowing it to ferment as a clear and purified must, free from lees.
Fermentation then takes place at 15°C, followed by bâtonnage on fine lees for several weeks, enhancing texture and complexity.
VISUAL: Crystal-clear, straw yellow tending toward gold, with greenish reflections.
OLFACTORY: Intense, persistent, and refined, featuring the typical aromas of exotic fruit, citrus, flowers, and aromatic herbs—very elegant and sophisticated.
Dry, moderately warm, and smooth. Notably fresh and savory, with a strong mineral character and elegant citrus and dried fruit flavors, including dates, apricot jam, and hints of green herbal essences.
It offers remarkable persistence and pleasantness, with the potential to evolve positively over time.
Excellent as an aperitif and with first courses, outstanding with seafood, especially raw fish.
INVESTMENT MADE WITH EU CONTRIBUTION REG 1308 (PNS) CAMP. 2022/2023.
