Grapevine
Pecorino cheese minimum 85%

Origin and history of the grape variety
The origin of the name is muddled in the mists of folk lore : it goes from the “sheep’s grapes” consumed by poor people like sheepherders, to the “sheep’s grapes” who were crazy about its yellow, sweet grapes.

Growing area
Orsogna 440m a.s.l. – 16 km from the Adriatic Sea and 16 km from the Maiella.

In the vineyard
Cultivated in huts (Abruzzese tendone or pergola), the form of farming that most restores the vine’s natural vegetative development. In the hut, on a horizontal wire roof, vines grow harmoniously and naturally, and the leaves catch wind and sun. A form of farming that cannot be mechanized and is therefore tied to the manual skill and experience of the winemaker. Vine cultivation in the hut will endure as long as the small peasant property survives.

In the cellar
100% Demeter biodynamic grapes.

Vinification
Spontaneous fermentation works with what nature provides each year and relies on the strength and health of the soil and the vineyard to obtain grapes rich in yeasts essential for fermentation in the cellar. The spontaneous fermentation of wines is the fundamental condition for giving birth to a wine that can restore the authentic flavors of a territory.
SULPHITES Demeter biodynamic wine limit = white wine max 90 mg/lt
TARTAR STABILIZATION Natural refrigeration only.
FILTRATION Sterile filtration not permitted

Refinement
Concrete and bottle tanks.

Sensory characteristics
Straw yellow color, intense nose with hints of broom, white-fleshed fruit, and ethereal, fresh, intense, savory and full-bodied in the mouth.

Pairings
Elaborate seafood cuisine, medium-aged cheeses, structured first courses, white meats.

Serving Temperature
10-12°C