APPELLATION: Protected Geographical Indication
SOIL: Clay – Limestone
TRANING SYSTEM: Guyot
HARVEST: Manual harvest at the begining of September
YIELD: 100 q.li/ha
VINIFICATION: The whole bunches are sent in pneumatic presses where are crushed and softly pressed. The must is fermented at a low temperature (12-14°C), with immediate refrigeration to encourage decanting and elimination of turbidity in suspension. It is aged in stainless steel tanks and in bottle before release.
ALCOHOL : 13,00 % abv
FLAVOUR CHARACTERISTICS: Bright straw yellow, the nose reveals fruity notes of citrus and exotic clear mold that open to a refreshing and pleasant taste. Net acidity, great balance, is tasty with a long finish.
FOOD PAIRING: Excellent as an aperitif, Pecorino goes well small samples of raw fish, sushi and sashimi in particular, but also based on white meats, fresh cheeses, pasta and vegetable soups.
SERVICE TEMPERATURE: 8-10°C