The grapes of this Pecorino come from one hectare of pergola abruzzese planted in 2000 on our estate of Pianella and from one hectare of cordon-double guyot in Loreto Aprutino planted in 2011. The grapes are hand picked in the first daylight and carried directly to the winery in small baskets. They are pressed softly and the must ferments under controlled temperature in stainless steel vats. When fermentation ends a small part of it is moved in 2009 French oak tonneaux for a short elevation of three months. At the end of February the wines are reassembled and bottled to continue aging for about two months.

Herbal scents such as rosemary, thyme, sage and peppermint go along with hints of yellow pulp fruit. A high acidity with a sapid and mineral ending enhances the taste. An average of 15.000 bottles are produced. Culinary pairing: gnocchi with asparagus, bacon and crispy bread crumbs, chitarrina with broad beans, beans and Farindola Pecorino cheese, seafood risotto with bottarga. In autumn bruschette with liver and onion, fettuccine with porcini mushroons and sausage, rabbit roll stuffed with radicchio and pmegranate sauce.