OFFIDA DOC PECORINO

OFFIDA DOC PECORINO

V i n e y a r d Growing area: the , province of . Location: the area between the communes of Offida, and Acquaviva Picena. Age: 5-15 years. Soils: derived from alluvially-deposited seabed sediment, predominantly Plio-Pleistocene and Miocene, with predominance of clay in the inland areas, with sand and rock sloping down to the coast. Aspect and elevation: south-east and north-west at elevations ranging from 150 to 350 m.

V a r ieties and growing practices Grapes: Pecorino. Training system: guyot, double guyot and double arched cane. Vineyard density: 3000-4000 vines per hectare. Yield: 8 t. of grapes per hectare, with reduced bud load per vine.

Vinification Harvest: hand-picking, for careful selection of quality grapes. Vinification: the clusters are de-stemmed, then the juice is cryomacerated on the skins; the free-run must is separated out and gravity settled, then undergoes a temperature controlled fermentation with cultured yeasts. Maturation: it matures sur lie for 4 months in steel. The wine bottle-ages in temperature controlled storage.

Tasting notes Appearance: an impressively luminous, pale straw-yellow, with vibrant greenish highlights. Bouquet: refined yet emphatic, with aromas classic to the Mediterranean Pecorino grape variety. Cleanly delineated impressions of rennet apple, blackberry blossoms and dill contribute to a fragrant, self-confident nose of medium complexity. Palate: lean and dry, but smooth and rounded, with impressive length and good alcoholic warmth, traditional to this grape. A tangy vein of acidity and an appealing minerality increase the wine’s savouriness. It exhibits good body and refinement, and an appreciable overall harmony of all its components.

A l c o h o l 13,00% vol.

C e l l a r i n g Although Pecorino can be appreciated up to many years form harvest, with some surprising, evolved qualities, it is a rare grape of character and we recommend enjoying it while it is still youthful.

Serving suggest i o n s Its delicious savouriness makes it an ideal wine for spring and summer dishes. Fish preparations will show it to its best advantage: seafood salads, boiled sea snails, spaghetti and tagliatelle with mussels, linguine with tuna and anchovies, small fried fish, calamari, sole, grilled sardines, dabs and flounders and John Dorys.

Serving temperature 10/12° C.