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bottiglia di vino
  • Cantine Santa Barbara Pecorino DOCG Biological

    Pecorino

    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

  • Grapes

    Pecorino
  • Type of Soil

    Prevalently Clayish Type of Average Land Mixture
  • Pruning system

    Espalier Breeding System
  • Wine-making

    White Wine Making with the use of Selected yeast
  • To the Eye

    Visually Brilliant Straw Colored
  • To the Nose

    Olifactory in Mature Flowers and Fruit
  • To the Taste

    An acid taste and adequate level of alchohol, a full bodied taste with spicy and fragrant notes
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