PECORINO COLLINE PERSCARESI IGT
Winemaking technique: produced with selected grapes, de-stemmed and soft pressed before alcoholic fermentation at 16 °C with inoculated yeasts. Next step is ageing in stainless steel on fine lees for about six months.
Sensory profile: straw yellow with greenish hints, white-fleshed fruit, acacia honey, fresh herbs, and balsamic hints on the nose. Crisp, fresh palate.
Sensory notes: eclectic, larger than life, with acid backbone and mineral character. An earthy thrill.
Food partners: excellent with fish dishes and perfect for pasta and rice starters, fried fish, and soups.