Pecorino IGT Terre di Chieti
White wine made of a rare and long-forgotten Abruzzo grape variety that is now being rediscovered. Who thinks white wine is only for women, needs to reconsider this belief! Pecorino wine is strong yet delicate with notes of flowers, citrus fruits and exotic fruit.
Lots of people ask – ‘Isn’t Pecorino a sheep’s milk cheese?’ Yes, it is the name the well-known Italian cheese, but it is also the name of a great grape variety that soon will be famous like the cheese. Older people say that the variety gets its name from the fact that the sheep (‘pecora’ in Italian) enjoy nibbling the leaves of this particular vine.
Serving information and food pairing:
Temperature: 12 °C Food pairing: Appetizers, fish dishes, fresh cheeses and white meats
Tasting notes:
Straw-yellow color with some green highlights. Fruity aroma with citrus and exotic nuances blend in delicate notes of flowers. Well-bodied wine with good structure, slightly mineral finish.
Winemaker’s notes:
Our Pecorino grapes grow in Ortona at 100m from sea level, facing South-East on clay-alkaline soil. Grapes where hand-picked in the second half of September. After the destemming, the grapes are pressed and the must is soon brought to 12 °C temperature to avoid uncontrolled fermentation. Fermentation is made under controlled temperatures in small steel tanks for about one month, using a unique ferment which gives to our wine its own personality. Wine is aged in small steel tanks for about 3 months at controlled temperature and in the absence of oxygen to avoid oxidation and at the end a short period in bottle.
Main data:
Type: white wine
Appellation: Terre di Chieti IGT
Grape variety: 100% Pecorino
Alcohol:13%
Bottle capacity: 0,75 lt
Terroir and vineyard features:
Area: Villagrande di Ortona
Altitude: 200 mt from sea level
Soil type: clay-alkaline, declination 3%
Exposure to the sun: South, South-East
Age of vines: 6 years
Density of vines per hectare: 3200 plants for hectar
Cultivation system: guyot
Yield per hectare: 130 quintals
Harvesting: hand-picked in the beginning of September