| Histoire |
Vine of uncertain origin, the Pecorino has been grown for centuries in the central regions of Italy, especially Marche and Abruzzo, where it is known also with different denominations. The bunch is medium sized, long, cylindrical - or pyramid-shaped, often with wings, with widely spaced berries. The maturation is medium-early, and is usually harvested in mid September. |
| Composition du sol |
Deep, finely-textured, moderately alkaline, very calcareous. |
| Système d'élevage |
Spurred cordon rows 50 cm high. |
| Nombre de plantes par hectare |
4000/5000 multiclone varieties. |
| Vendanges |
September. Harvest method: Hand-picked in crates. |
| Température de fermentation |
11 °C |
| Vinification |
The whole grapes are chilled in our exclusive cooling tunnel with immediate drop in temperature and consequent cold maceration of the skin peels. After destemming soft crushing in inert environment at 0.7 bar. Cold static decantation at 14 °C for 24 - 48 hours. Fermentation: in stainless steel vats at controlled temperature and partially in barrique. |
| À déguster avec |
It can be successfully matched with fish entrées, flavoured raw fish, shell fish, all fish dishes. |