|Profile||Droog met body|
|Match with||Clambs, Goat's cheese, Whitefish, Shellfish, Spicy Oriental, Salmonids|
|Appellation||I.G.T. Terre di Chieti|
Origin of the grapes: The grapes are cultivated in Fossacesia where the overlapping climate between cool and warm allows the production of international and native.
PECORINO : clayish frank ground , spalier cultivation , density 4000 vines .
The grapes are picked during the first week of September, after the destemming, it is made at cold maceration and pressed for 12 hours at 10°C a soft press is followed, the alcoholic fermentation is conducted to 14°C by adding selective yeasts, then maturation for 6 months.