Antica Tenuta Pietramore Pecorino D'abruzzo Superiore

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WHERE WHAT WHEN ITALY WHITE SUNSHINE PRESENT OR NEEDED ANTICA TENUTA PIETRAMORE PECORINO D’ABRUZZO SUPERIORE Organic treat for adults seeking happiness. CONCEPTUAL DOPPELGANGER Good deeds are often rewarded these days with expertly carved fruit arranged as a bouquet and brought to your door. Lucky you. Welcome to bland fruit and fruit flies invading your home. It’s like a Trojan horse that you tip for. Crazy. End t h is nonse nse a nd get t he re a l t h i ng. A m a lga m ati ng n atu re’s m agic into an easy deliverable, receivable and consumable package has been the expert purview of winemakers for thousands of years. No need to re-invent t h is d e a l, just buy t he re a l t h i ng or se nd a b ottle to a frie nd. I g uess I’d have to admit here that wine is the CD of the edible arrangement, but you get t he id e a – a nd p ec ori no h as t he fr u it notes t h at m ake t hese t h i ngs d ist a nt cousins – from different sides of the tracks – pick the good side, please. WINEMAKER Maria Pia Leone VITI VINI Certified organic and fi rst re nti ng t he vi ney a rd s a nd & Massimiliano Bartolomei biodynamic. Harvest is by hand, i n 2014 pu rc h asi ng t he e ntire yields are kept low at around 70 hect a re est ate, a nd REGION Abruzzo 4 tons/hectare. Pressed and certifying organically and maceration on skins 8-12 hours. biodynamically in that same Fermentation of free run juice ye a r. M a ria c on necte d wit h GRAPE VARIETY Pecorino i n st ai n less ste el at 16-17 M assi m ilia no b ec ause of h is d e g re es Celsius a nd left on knowledge and experience SOIL Calcareous clay, le es. 3 m ont h s i n b ottle prior fa r m i ng orga n ic a lly i n t he with higher chalk content, to rele ase. a re a. T he vi ney a rd s a re nestle d medium textured in a gorgeous area between the Maiella mountains and the Ad riatic se a. T he resu lt is a AGE OF VINES Planted mid PRODUCER Pietra m ore is a relatively new project that unique microclimate very 1970’s demonstrates Abruzzo’s diverse soil. Maria works with p ote ntia l for q u a lity wi ne wit h indigenous varieties but adds PRODUCTION 20,000 bottles a h igh level of ex pressiveness. personality to the wines T he n a m e re flects M a ria’s love through her creative side. and respect for t he soil. M a ria Fermenting Pinot Grigio on the Pia Leone commenced with her skins and producing a sparkling partner Massimiliano in 2011, Tre b bia no a re e x a m ples. www.communalbrands.com • [email protected] • 718.937.4228.

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Microbiological and Biochemical Aspects of Inland Pecorino
Received: 10 November 2016 Microbiological and Revised: 23 January 2017 Accepted: biochemical aspects of inland 21 February 2017 Heliyon 3 (2017) e00258 Pecorino Abruzzese cheese Valeria Centi, Federica Matteucci, Aldo Lepidi, Maddalena Del Gallo, Claudia Ercole * Department of Life, Health and Environmental Sciences, University of L’Aquila, Coppito, L’Aquila 67010, Italy * Corresponding author at: Dipartimento MeSVA, Università degli Studi dell’Aquila, Via Vetoio − 67010 Coppito − L’Aquila, Italy. E-mail address: [email protected] (C. Ercole). Abstract Little is known on physicochemical and biochemical characteristics of “Pecorino” Abruzzese cheese in L’Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland “Pecorino” Abruzzese cheese were examined for microbiological, compositional, biochemical and sensory characteristics at the aim of isolating and storing in a bacterial collection, indigenous strain to preserve the microbial biodiversity present in this cheese, to a possible definition of a PDO. Cheese samples from three dairies, at different stages of production were collected and 148 colonies were characterized. Physicochemical assays, species-specific PCR and 16S rRNA gene sequencing revealed that the majority of the lactic acid bacteria (LAB) isolates were Enterococcus faecium and En. faecalis. They were highly prevalent, accounting for 48% of the isolates. The lactic microflora consisted of lactobacilli and lactococci from the species Lactobacillus plantarum (12.2%), Lactobacillus brevis (10.1%), Lactococcus lactis subsp. cremoris (11.5%), respectively. Urea-PAGE electrophoresis showed extensive degradation of αS1-casein (CN) and moderate hydrolysis of β-CN. Formation of γ-CNs from β-CN were highlighted. RP-HPLC profiles of the ethanol-soluble and ethanol-insoluble fractions of the pH http://dx.doi.org/10.1016/j.heliyon.2017.e00258 2405-8440/© 2017 The Authors.
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Pecorino Colline Pescaresi Igp - 2020 Region: Italy - Abruzzo
Tiberio PECORINO COLLINE PESCARESI IGP - 2020 REGION: ITALY - ABRUZZO THE WINE Vineyard Profile Pecorino is an ancient variety that has always called the mountainous Appennine ridges of the Marche and Abruzzo its home. A low yielding variety due to sterility of the basal buds, over the centuries farmers shied away from it preferring instead to plant easier to grow, more productive varieties. Therefore Pecorino was all but forgotten, and nearly extinct by the 1970s. Times change and today high yields are less important than they once were: modern day wine lovers now clamor for high quality grape varieties. Capable of giving distinctive wines, and Pecorino fills that bill nicely. The grape is characterized by essentially round leaves and small round very thick skinned berries. The wine is rich in glycerol but also endowed with high total acidity, thereby offering a unique combination of texture and vibrancy. In fact, TIBERIO Pecorino wines have become so popular that much Pecorino has been planted The story of Azienda Agricola Tiberio rings recently, however the grape variety always performs best in hilly vineyard sites more like a new world tale than one from rather than flatland areas, which are not its natural habitat. the old world of the ancient lands • Category: Pecorino IGP beneath the Majella and Gran Sasso • Total area under vine: 3 ha / 7.41 acres mountains in Abruzzo. At 350 meters, • Altitude: 350 meters twenty three miles inland from the • Soils: Limestone with marly-gravel subsoil seaside city of Pescara near the hillside • Average vine age: 20 years town of Cugnoli, Riccardo Tiberio found • Vine Training System: Guyot an old plot of Trebbiano Abruzzese vines • Density: 4000 vines/ha roughly 50 years old so impressive that he • Yield: 55 hl decided to change his and his family’s destiny.
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Pecorino Colline Pescaresi Igp - 2018 Region: Italy - Abruzzo
Tiberio PECORINO COLLINE PESCARESI IGP - 2018 REGION: ITALY - ABRUZZO GRAPES / SOILS Wine Blend Vine Age Soil Type Vineyard Area ha or acres Pecorino Pecorino 18 years Limestone 3 Colline massal average with a marly- Pecaresi IGP selection gravel subsoil TIBERIO THE WINE The story of Azienda Agricola Tiberio rings Vineyard Profile more like a new world tale than one from Pecorino is an ancient variety that has always called the Appennine ridges of the the old world of the ancient lands Marche and Abruzzo its home. A low yielding variety due to sterility of the basal beneath the Majella and Gran Sasso buds, over the centuries farmers shied away from it preferring instead to plant mountains in Abruzzo. At 350 meters, easier to grow, more productive varieties. Therefore Pecorino was all but twenty three miles inland from the forgotten, and nearly extinct by the 1970s. Times change, and today high yields are seaside city of Pescara near the hillside less important than they once were; modern day wine lovers now clamor for high town of Cugnoli, Riccardo Tiberio found quality grape varieties. Capable of giving distinctive wines, Pecorino fills that bill an old plot of Trebbiano Abruzzese vines nicely. roughly 50 years old so impressive that he The grape characteristics are essentially round leaves and small, round, very thick decided to change his and his family’s skinned berries. The wine is rich in glycerol but also endowed with high total destiny. acidity, offering a unique combination of texture and vibrancy. Pecorino wines have become so popular that much Pecorino has been planted recently, however the grape variety always performs best in hilly vineyard sites, its natural habitat.
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Project INTRA: Regional State of Affairs Report Abruzzo (Italy)
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