Compelling native whites of Abruzzo: rising star Pecorino and super rare Cococciolo. (Day 1 of the 3iC Central Italy Specialist course in Abruzzo)
With its super racy acidity highlighting fresh lemon, gardenia and jasmine flowers and a nutty undercurrent.
Cingilia Cococciolo Colline Pescaresi IGT 2018
Native yeast fermentation, aged on the lees in stainless steel for 6-8 months.
Powerful, funky spicy lemon fuses with sage, rosemary, lemon tart, nutmeg coriander, red apple and cinnamon.
De Fermo ‘Don Carlino’ Pecorino Colline Pescaresi IGT 2018
Aged 9-12 months in wood and concrete.
From the father of Pecorino, in honor of his daughter Giulia, is this gem of lemon, minerals, pink grapefruit, honeysuckle and a nutty streak.
Cataldi Madonna ‘Giulia’ Pecorino Terre Aquilane IGT 2018
Aged on the lees for 8 months in stainless steel.