To dispel any doubts right away. Pecorino is of course also a cheese and as such is much better known than the grape variety of the same name, which is mainly found in southern Marche and northern Abruzzo - and only recently, as the variety was virtually lost for a long time and only reappeared in the vineyards of the two regions in the 1980s.
It plays a key role in Luca Virgilio's project.
Harvested at the beginning of September from an eastern slope facing the sea and based on clay, its grapes are crushed and pressed immediately. The wine then remains on fine lees in steel tanks before being bottled unfiltered after a good year.
The Vento e Sale has an acidity that should not be underestimated but is well embedded in a full body and ripe, inviting fruit notes, but is primarily defined by an aromatic profile characterised by herbs and minerals. It is long, has structure and a potential that we ourselves are curious about.
Data Sheet
Grape Variety: Pecorino Vineyard: Located in rocky terrain between the Gran Sasso and Majella mountain ranges Harvest: By hand Fermentation: Spontaneous | wild yeasts Aging: In stainless steel tank Filtration: None SO₂: < 25mg/l Alcohol Content: 12.5% vol. Closure: Natural cork Serving Temperature: 10–12 °C Optimal Drinking Window: From now – 2032 Content and Price per Liter: 0.75 l / (€34.53/l)
All winemakers listed on Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.
