||Ascoli Piceno (200 metres above sea level)
|Composition of the land
||Mainly clay, tending to limestone.
||Handpicked, early morning or late afternoon, in small trays kept in cold cells before being taken to the winery.
||Fermentation in steel vats at controlled temperature for about ten days.
||Lends itself to delicate fish appetizers, fish pastas and risottos (but without bivalves molluscs), ricotta ravioli, goat and fresh cheese and is the right companion to deep-fried fish.
||Price Velenosi Pecorino Offida Villa Angela 2018 € 8.83