PECORINO D’ABRUZZO DOC
Abruzzo DOC Pecorino
area of production
vine training system
Tendone and espalier
The best grapes are crushed and pressed in an anoxic environment to preserve the characteristics of the wine. The must is cold macerated for 7 days at a temperature close to 0°C. This gives the final wine those distinct thiol notes. Fermentation at controlled temperature for about 10 days.
ageing and maturing
It matures on fine lees until bottling.
Color: Brilliant greenish of medium intensity. Aroma: Aromatic bouquet of flowers (white flowers) and crisp fruit (pear). Taste: Lean and agile body, distinguished by freshness and sapidity.
Because of its strong acidic structure, it has a high longevity.
Store in a cool, dry place