| History |
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. |
| Soil composition |
Deep, finely-textured, moderately alkaline, very calcareous. |
| Cultivation system |
Spurred cordon rows 50 cm high. |
| No. plants per hectare |
4000/5000 multiclone varieties. |
| Harvest |
September. Harvest method: Hand-picked in crates. |
| 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. |
| Pairing |
It can be successfully matched with fish entrées, flavoured raw fish, shell fish, all fish dishes. |