Pecorino IGP Lands of Chieti

Grapes: 100% Pecorino
Production Area: Turin di Sangro
Exposure and Altitude: North-west; 200 meters above sea level
Soil type: Mixed limestone
Training system: 1.00m x 2.70m rows, renewed branch
Plant density: density 3400 vines per hectare
Harvest period: From 15 to 25 September
Fermentation: Clarification of the must and inoculation with selected yeasts; temperature of 17°C in steel for 90% of the must; the remaining 10% is fermented in new medium toasted French oak barriques. The duration of fermentation is 15 days.
Refinement: The fermented part in steel refines on the fine lees for 2 months; the one in barriques is subjected to bâtonnage for 2 months.
Analytical data: Sugar content 21 Babo; alcohol 13.5%; total acidity 6; pH 3.40; sugars 3 g/l0.
Organoleptic Characteristics: Straw yellow color with golden reflections; ranging from spicy to tropical; a soft but fresh, refined and persistent taste.
Gastronomic Pairing: It combines masterfully with the typical dishes of the kitchen
Mediterranean, from fish to white meats. Serve at a temperature of 8-12°C