About this wine
Vineyard and terroir
The grapes are grown in Terre di Chieti in Abruzzo.
Vinification
After harvest, the grapes undergo 12 hours of cold maceration at 3 °C before gentle pressing. Fermentation takes place at 12 °C: 80% of the fruit ferments in stainless-steel tanks and 20% in 225 l French oak barrels. Malolactic fermentation is conducted at a low temperature to preserve freshness, with daily bâtonnage to add structure.
Label / history
Pecorino is also the name of an Italian sheep’s-milk cheese. The grape’s name may derive from pecora, the Italian word for sheep, based on the belief that sheep enjoy nibbling the vines.
