Incredibly fresh and the perfect accompaniment to fish and seafood. Made from the historic, indigenous grape variety – Pecorino, it originates from the rugged, mountainous Abruzzo region of central Italy.
Bracing freshness and zingy with lively citrus notes of tropical fruits and a clean cut acidity. It has decent minerality, which gives the wine a lovely balance.
Hand Picked in the second week of September, destemmed and pressed, with fermentation taking 12-15 days. The wine is then left on the lees for a minimum of 120 days.