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Grape variety typical of central Italy. For several years it was abandoned due to low productivity and then rediscovered thanks to the will of some producers.
Early maturation and harvest between the end of August and the first week of September.
Soft pressing of the grapes and fermentation with selected yeast at low temperature. After some decantings, it is bottled without filtration
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Grapes
Pecorino
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Type of Soil
Prevalently Clayish Type of Average Land Mixture
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Pruning system
Espalier Breeding System
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Wine-making
White Wine Making with the use of Selected yeast
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To the Eye
Visually Brilliant Straw Colored
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To the Nose
Olifactory in Mature Flowers and Fruit
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To the Taste
An acid taste and adequate level of alchohol, a full bodied taste with spicy and fragrant notes
