Pecorino in Abruzzo

Dry · Medium-bodied · High acidity · Refreshing · Savoury

Picked in mid-September, destemmed, cryomacerated and soft-pressed before a temperature-controlled fermentation. The cellar describes intense citrus, pear and white peach aromas merging with delicate notes of aromatic herbs.

Dry · Light-bodied · High acidity · Refreshing · Savoury

Pressed in an anaerobic environment, cold-settled at zero degrees for a week and fermented for ten days. Brilliant straw yellow of medium intensity, a floral profile of white flowers with crisp pear, and a slender, agile body marked by freshness and salinity.

Dry · Full-bodied · High acidity · Savoury · Refreshing

A pure young Pecorino that now accounts for about a third of the estate's output. Brilliant straw yellow, with dried yellow flowers, citrus, dried fruit and bread crust, and an acid vein and marked minerality balanced by good structure.

Dry · Medium-bodied · High acidity · Refreshing · Savoury

Pure Pecorino from the Vigneto al Lago at Collecorvino, 200 metres up on clay-silt soil. Cryomaceration and rest in steel are used to hold on to the minerality and freshness the estate wants from the variety.

Dry · Full-bodied · High acidity · Savoury · Elegant

The white of the co-operative's Selezioni range, vinified in steel with indigenous yeasts and fermented on the skins for seven or eight days, then a year of elevage on the fine lees and at least six months in bottle before release.

Dry · Medium-bodied · High acidity · Refreshing · Savoury

Straw yellow with green tints. The estate calls the nose complex and deep, with white-fleshed fruit, sage and lavender merging into mineral nuances, and the palate fresh, savoury and mineral.

Dry · Medium-bodied · High acidity · Refreshing · Savoury

Guyot-trained Pecorino picked in the first ten days of September, soft-pressed and settled in steel drums, then six months in steel before bottling.

Dry · Medium-bodied · High acidity · Refreshing · Savoury

Pecorino from a five hectare east-northeast plot planted in 2005, cropped at 50 hectolitres. The estate finds an elegant nose of citrus and white flowers rounded by honey, then a soft entry lifted by juicy acidity and nervy minerality.

Dry · Medium-bodied · Racy acidity · Refreshing · Easygoing

Made by Luigi Cataldi Madonna for his daughter's eighteenth birthday and described by the estate as a canonical mountain Pecorino: clean-cut acidity, sharp and pleasurable, with a full clean body that pushes the drinker on.

Dry · Medium-bodied · High acidity · Refreshing · Savoury

Straw yellow with a green rim. The estate notes scents of small white-fleshed fruit and fragrant ripe green citrus, and a palate that is soft and dry with a compact, savoury freshness.

Dry · Medium-bodied · High acidity · Refreshing · Savoury

From spurred-cordon vines at 280 metres with north and west exposure, vinified as a white at a controlled 14 degrees. Straw yellow, fruity on the nose, dry and pleasant with long aromatic persistence.

Dry · Light-bodied · High acidity · Refreshing · Easygoing

Named after the sessantapassi, the old Neapolitan-pace measure of the sheep track that crosses the family's vineyards. Pale straw with green tints, fruity with very fine floral notes, and decidedly dry, fresh and lively on the palate.

Dry · Medium-bodied · High acidity · Refreshing · Fruity

Static settling of the must after soft pressing, then temperature-controlled fermentation and steel ageing. The estate calls the bouquet intense, with exotic fruit, apple, honey and mint, and serves it at 10 to 12 degrees.

Dry · Full-bodied · High acidity · Savoury · Refreshing

Massal-selection Pecorino given five to six hours of cold skin contact and pressed only by gravity. The estate finds sage, rosemary, green fig, peach and grapefruit, a fresh balanced attack and an enveloping exotic close.

Dry · Medium-bodied · High acidity · Refreshing · Savoury

Pecorino suited to the estate's foothill climate, with low yields per vine sharpening its minerality and long ageing on the fine lees adding juiciness. Straw yellow with green tints, crisp and fresh, with white-fleshed fruit, acacia honey and herbs.