Grapes are harvested by hand, contact with skins overnight, followed by spontaneous fermentation in cement with indigenous yeasts. Aging in cemet, no fining, no filtration no added SO2
"We are Davide and Marco. We’ve been friends since 3 years old, and although we took different roads at times, we found each other again during college. Since then, we began our journey into the world of wine.
Our wines are made simply by spontaneously fermented grapes. We don’t add anything else, no clarifying agents or filtration. Residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive.
We’re in a process of constant research, taking inspiration from many winemakers that we’ve met on our journey and with whom we continue to have a dialog about how to cultive, ferment, conserve and age wines. They are a source through which we synthesize our experience, which is in constant evolution."
Pecorino is a very old variety that, as believed by ampelographers, likely originated as a wild grapevine growing in the Sibillini Mountains that was eventually domesticated for wine production. Despite its name, there is no direct link between the Pecorino grape and Pecorino cheese. Ampelographers believe that the grape's name derives from the Italian word pecora, meaning sheep, because this grape grows in the mountains where the sheep used to graze.According to local people, sheep in the Marche region would often eat the grapes while moving through the vineyards.
In 2000 there were 87 hectares (210 acres) of Pecorino planted in Italy, mostly in the Arquata del Tronto region of the Ascoli Piceno province in Marche. In the 1980s, Guido Cocci Grifoni was the first producer to begin widely using Pecorino in his Offida DOC wines and introduced the variety to nearby Ripatransone. Today it is still a permitted variety in the Marche DOC wines of Falerio dei Colli Ascolani, Colli Maceratesi and Offida.
In addition to be grown in Marche, plantings of Pecorino can also be found in the Chieti, Pescara and Teramo provinces of Abruzzo where it is used in the sparkling wines of Controguerra and in several Indicazione geografica tipica (IGT) wines of the region. Plantings can also be found in Liguria, Lazio, Tuscany and Umbria.
Abruzzo is a mountainous region in central Italy with a significant coastline on the Adriatic sea to the south of Marche and is a very important producer of wine. It is the seventh of Italy's highest producing regions, with total gallons in 2011 at 53 million. Abruzzo is particularly known for two varieties, Montepulciano and Trebbiano d'Abruzzo.
Abruzzo is considered a region of Southern Italy in terms of its culture, language, history and economy, although geographically it may also be considered central. The Italian Statistical Authority (ISTAT) also deems it to be part of Southern Italy, partly because of Abruzzo's historic association with the Kingdom of the Two Sicilies.
Abruzzo is known as "the greenest region in Europe" as almost half of its territory, the largest in Europe, is set aside as national parks and protected nature reserves. There are three national parks, one regional park, and 38 protected nature reserves. These ensure the survival of 75% of Europe's living species, including rare species such as the golden eagle, the Abruzzo (or Abruzzese) chamois, the Apennine wolf and the Marsican brown bear.
Tasting: Citrus driven, with lemon, orange blossom, a trace of bergamot topped with sea salt and a drizzle of honey. Bright acidity glosses ginger, lemon and touch of candied orange on the delightful finish
Pairing: Grilled fish, charred octopus