Pecorino might very well be the star grape of Abruzzo, with its crisp, refreshing minerality, and Francesco Cirelli treats his pecorino vines with the utmost respect. After being hand-harvested from the vineyard, this wine sees just 24 hours of skin contact, resulting in gorgeous complexity and texture.
 
Winemaking Notes: The Pecorino grapes are collected in boxes and carried to the cellar. The grapes are de-stemmed and gently crushed, then transferred into the clay amphoras for a 24 hours maceration. The skins are then separated from the juice and softly pressed. Fermentation occurs spontaneously with native yeast. The Pecorino wine then rests and refines in the amphoras all the way through the malolactic fermentation, until it is ready to be bottled after a 12 months period of refining.