Pecorino IGP
GRAPE VARIETY - BIOTYPE
100% Pecorino from massal selection coming from the original five mother vines rediscover in the estate in 1999.
CATEGORY
Pecorino IGP
AREA OF PRODUCTION
Cugnoli (PE)
TOTAL AREA
3,8 Ha
ALTITUDE
380 Metres a.s.l.
SOIL COMPOSITION
Limestone with a marly-gravel subsoil
VINE TRAINING SYSTEM
Guyot, planted in 2001
DENSITY
4000 vines/Ha
WINE PRODUCTION Ha
45 Hl
HARVEST
Third week of August
VINIFICATION
No press, just free run juice
ALCOHOLIC FERMENTATION
In stainless steel tanks. Indigenous yeats
MALOLACTIC FERMENTATION
Spontaneously Not done. Malic : 3.84 gr/lt - PH 3.09 - Residual sugar 0.30 - Ac Tot 7.50
BOTTLING
Unfined, unfiltered
AGEING
In bottle
COLOUR
Deep straw yellow
TASTING NOTES
With intense aromas and flavors of sage, rosemary, green fig, peach, yellow melon. Full bodied and with a lingering minerality
ALCOHOL
14% Vol
Pecorino is an ancient variety that has always called the mountains Appennine ridges of the Marche
and Abruzzo its home.
A low yielding variety due to sterility of the basal buds, over the centuries farmers shied away from it preferring instead to plant easier to grow, more productive varieties; and so, Pecorino was all but forgotten, and nearly extinct by the 1970s. Times change and today high yields are less important than they once were: modern day wine
lovers now clamor for high quality grape varieties. Capable of giving distinctive wines, and Pecorino fills that bill nicely. The grape is characterized by essentially round leaves and small round very thick skinned berries. The wine is rich and glycerol but also endowed with high total acidity, thereby offering a unique combination of texture and vibrancy. In fact, Pecorino wines have become so popular that much Pecorino has been planted recently, however the grape variety always performs best in hilly vineyard sites rather than flatland areas, which are not its natural habitat.