Varieties/Blends: Pecorino 100%.
Soil Type: Hilly, clayey, calcareous. Harvest: Late, manual harvest.
Wine Making Process: Slow maceration in the press for 48 hours, in presence of C02. Soft pressing and treading. The must, after being separated from the skins and the coarse lees, is fermented in barrique.
Colour : Yellow, with copper hueing reflexes.
Aroma: Fruity, with ripe fruit notes such as peach, apple and exotic fruits .
Taste: Well structured, full and persistent to the palate.
Food & Context Pairing: Seafood and fish base dishes, white meats, mushroom crostini.
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