bio-pecorino

Production and wine making

Grape native of central Italy, Abruzzo and Marche, possesses strong vigor, limited production and therefore high sugar content. The bunch, pretty tight, is medium-small, conical, with berry quite small, spherical, golden yellow, peel robust.
The vinification follows the processes specified for white wines, then immediately after crushing, de-stemming and pressing, the skins are separated from the must. Fermentation takes place in stainless steel tanks at low temperatures.
Cultivation of grapes, preparation and aging strictly follow the protocols of organic production, so no herbicides or pesticides and predominantly use of sulfur and copper.

Features of the wine

The wine has a straw yellow color; an intense nose reveals nice citrusy notes and hints of yeast. The taste is like a fruity wine, balanced with good acidity that cleans the palate.
The balance between flavor and scent closes long and persistent.
Accompanies tasty seafood dishes such as shellfish, fried, roasted fish but also meats and matured cheeses. To be served at 10-12° C.

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