Pecorino's (a native white grape) relatively low yields make it less popular among winegrowers but its complex aromatic profile and ability to ripen early have earned it a continued presence in the vineyards of central and eastern Italy. The name Pecorino is perhaps more widely associated with Pecorino cheese. Quite how the grape variety came to be named as such is not clear but it is a surprisingly good food match for Pecorino wine.
What The Critics Say
92/100 Vinous, Ian D'Agata
"Full, bright yellow. Sexy aromas of peach, green fig, sage and menthol. Chewy, sappy and dense, conveying a bright herbal impression to the stone fruit and mint flavors. The tactile, saline finish is nicely extended by harmonious lemony acidity. Almost as good as the memorable 2013, which is the best vintage made here to date. This and Cataldi Madonna’s version are Abruzzo's best Pecorino wines."
17/20 Jancis Robinson
"Reticent nose, but with a clear undertow of stones. Lovely tension between ripe white fruit and lemony acidity on the palate. Almost salty finish. To drink bucket loads of… (WS)."
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