Tasting Notes
I love the drive and intensity of these guy's wines - I tried their fabulous Rose too. This one has Pecorino, Trebbiano andChardonnay in the mix. The Pecorino's nose and palate - think of stone fruits (yellow fruits) with a fuller body; plus a real tangy essence from spices, like ginger and even sweet deli hints. Finishes with a nice mineral and acid edge - more than some Pecorino whites. Great with Asian foods, rich salads, seafoods, risotto. Around 14% alc. - Michael L
This is an excellent example of barrel-aged Pecorino that opens quite ripe and round with a nose of ripe white peaches, apricots, grapefruit, camomile and seaspray. This has quite a round and oily palate but with more air becomes more focused and briny with the ripe fruit taking a backseat. This eventually settles with the acid and salinity tapering off a bit and the fruit coming back into the picture. A sensational wine. - Aaron C.
Abruzzo has a winemaking history stretching all the way back to the Etruscans in the sixth century BC, with plenty of ups and downs along the way. These days it turns out reliable, approachable whites and reds for everyday drinking, along with some genuinely complex, ageworthy wines at the top end. You'll find it in central Italy on the Adriatic coast, with Molise to the south, Marche to the north and Lazio to the west.
Its terroir is varied and shaped heavily by the Apennines, with vineyards near the coast enjoying a moderating maritime influence while those further inland see a much wider swing between day and night temperatures. Clay is the dominant soil throughout. Trebbiano leads the whites with Pecorino close behind, while Montepulciano is the flagship red.
| Product Type | Wine White Other Varietals & Blends |
| Volume | 750ml |
| Country | Italy |
| Region | Abruzzo |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |