Made with 100% Pecorino grapes, cryo macerate and fermented at very low temperatures, the color is yellow with green highlights.
Fine and intense nose, presents aromas of tropical fruit, citrus, flowers and herbs.
The taste is fresh and tasty with its exceptional acidity, the latter feature the grape variety grows, brings the flavors of summer Aprutine hills where it is born and from which you can see the sea and the mountains, so much so that it is a wine easily approachable to large Mountain Cheese, of all the Pecorino Dop, and, raw fish and pasta with fish.
Cryo maceration in press at 6 ° C for 6-12 hours. Cold settling of the juice for 24 hours. Alcoholic fermentation at controlled temperature to 12 ° C in steel containers. Racking, fining and organic storage of 3-4 months.
Crystal clear, straw yellow to golden.
Intense, persistent and fine, with typical aromas of tropical fruit, citrus, flowers and herbs, very elegant and fine.
Dry, warm, quite soft. It is of particular freshness and flavor, very mineral with elegant flavors of citrus and dried fruits, dates, apricot jam, with hints of green plant species; of remarkable persistence and pleasantness, able to evolve positively in time. Excellent as an aperitif and with first courses, excellent with fish especially with raw.
Alcohol: 12,5% vol
Temperature in the cellar: 8-10°C
Vineyard: Pecorino (organic)
Exposure: South – South East
Altitude: 350 mts asl
Training system: Simple Guyot and Abruzzese Tent
Density (plants per hectare): 1,600 / ha Pergola and 3,300 / ha Guyot
Soil Type: Clay – calcareous
Average production per hectare: 11,000 kg / ha (110 q / ha)
Harvest: Mid September
Residual Sugar: 3.1 g / l
Total acidity: 6.6 g / l