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Tasting notes
The real origins of Pecorino are a mystery, although legends say its name comes from the fact that in ancient times the vines growing on Abruzzo mountains were the favourite snack for sheeps (“pecora” in Italian). A number of researchers believe the cultivar to be related to “Greco”, of Greek origin, which later spread around the Campania region and other areas of southern Italy.
The vineyards of the estate Idi Di Marzo are located on limestone and clay soils, with perfect south-east exposure to guarantee the tanginess and structure of the wines. The harvest, which takes place during the second ten days of September, ensures ripeness and development of the clusters, bathed in sunshine for the highest number of hours a year.
Maceration at very low temperatures for 24 hours in steel tanks is followed by two months in steel vats and one in the bottle.
The Pecorino is brilliant and intense straw yellow with a subtle nose of citrus notes. At the palate a crisp, balanced and truly lingering aromas of lychees and citrus fruit can be perceived.
This is the perfect wine to serve with fish crudité or with fresh cheeses.
