Grape varieties
Pecorino, Estate grown
Training system
Single cordon
Production area
Morro d’Oro and Notaresco in the province of Teramo. Vineyards have a south/southeast exposure and average altitude of 300 meters o.s.l.
First half of September
At the crushing and soft pressing, follows the fermentat ion at controlled temperature (15°C) for about 12 days. The wine rests in stainless steel tanks at controlled temperature to be then racked and bottled; it follows a short refinement in the bottle.
Tasting notes
The color is straw yellow with a slight greenish tint. The nose is intensely aromatic with sweet herbs,eucalyptus, mint and white fruits like pear, apple underpinned with citrus and bergamot. In the mouth it shows bright intensity and persistence with a long finish laced with citrus and mineral notes
Food pairing
Fresh fish and shellfish dishes, white meats and pasta dishes with black truffles or mushrooms. Excellent with fresh cheeses and legume-based soups
Alcohol content
Serving temperature
8 – 10 °C
Available sizes
Lt. 0,75 – Lt. 1,5 (only on request)

Winemaker’s notes
The Pecarina grape offers a remarkable variety of complex expressions based on terroir and vinification