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Pecorino is named after the word for sheep, Pecora. Shepherds tending their flocks high in the Apennine Mountains first discovered this wild grape, and the name gives honor to these mountain pioneers.
Vibrant aromas of fresh-cut flowers abound with citrus, stone, and tropical fruits. Great texture and density are perfectly balanced by acidity and structure. A subtle tart flavor of rhubarb adds to a lingering finish.
Ideal with seafood and first courses, salads, white meats, goat and sheep cheeses medium-firm to dry. Serve at 45-50° F, allow 5-10 minutes to open up in the glass.
FERMENTATION: A soft pressing, fermented in stainless steel with local yeast cultivated from estate vineyards.
ELEVAGE: The wine remains 2-3 months on the lees before bottling.
FINING AND FILTERING: Clarification with clay, cartridge filter - no animal products are used, vegan.
SULFUR: Addition of sulfur at vinification, minimal sulfur used at bottling when necessary
SUSTAINABLE. LOW SULFITE. VEGAN
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