Less than one kilometer from the cliffs descending into the Adriatic Sea sits a vineyard perched on a steep slope planted with Montepulciano and Pecorino. The pecorino is hand-harvested on the early side to preserve freshness and not get into the straw color/baked orchard fruits that often occur with this grape. The grapes are destemmed and then pressed to tank, preserving the skins. The skins are tossed back atop the juice and allowed to macerate for 18 hours prior to being pulled off and fermentation occurring naturally. The juice is racked off of the gross lees and left to settle for 8 months prior to bottling.
Crystallized lime peel, nectarine and dry herbs on the nose. Juicy and lively with a nice density conveying a dusty citrus zest character and an impression of orchard fruits.