Production area: Ripatransone and surrounding areas.
Wine varieties:Pecorino.
Average yield per hectare: 8/9 tones of grapes.
Organoleptic characteristics: A straw yellow colour with greenish hues. The nose is intense and persistent, with hints of fresh fruit and citrus flowers. The taste is fruity, full-bodied, slightly acidulous and persistent.
Vinification: Cryomaceration of grapes, soft pressing with must debourbage and temperature-controlled fermentation, oxygen-free maturation in steel vats, and long periods of contact with fine lees.
Serving suggestions: Ideal with roasted fish and soft cheese.
Serving temperature: We recommend serving at 12/14°.
