Goes well with appetizers, cheeses, vegetable tarts and fish dishes.

The old Pecorino vine grows in the province of Chieti (Abruzzo) at an altitude of 250 meters above sea level. The soils are mostly clayey. The grapes are picked manually and vinified in steel. The variety was gradually eliminated by winegrowers in the 19th century in order to grow more profitable grape varieties Teodoro Bugari, a well-known sommelier, tasted a cloudy white wine in the Macerata countryside one day, which impressed him in many ways (taste, acidity, alcohol content). He recommended that his friend producer Guido Cocci Grifoni test this old variety. The Istituto Sperimentale, the Viticoltura of Conegliano Veneto and the Istituto Agrario Ascoli Piceno, subsequently carried out detailed investigations. Management was then recommended. In Abruzzo, pecorino is now grown on 40 ha. Acidity 6.47 g/l.

Allergy information: Contains sulfites