Pecorino Terre di Chieti PGI Organic Tollo
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An ancient vine such as Pecorino gives an organic white with a persistent and harmonious flavor, slightly balsamic, which is remembered for the notes of pear, peach and lavender flowers.
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An ancient vine such as Pecorino gives an organic white with a persistent and harmonious flavor, slightly balsamic, which is remembered for the notes of pear, peach and lavender flowers.
Wine of good aromatic complexity, powerful, fine, and of great freshness and minerality. On the nose there are mineral notes, white flowers, peach. In the mouth it is fresh, savory, white flowers and fruit return. We are looking for the maximum expression of the calcareous and alluvial soil from...
produced from the most mature vineyard of Selva Capuzza, it fully reflects its identity. Depending on the season, the turbiana of this cru is harvested around the beginning of October. It refines exclusively in steel where it remains for several months in contact with the fine lees. Almost...
Wine saved from an almost certain extinction, it is an act of affection towards a fragile and demanding vine. Distinguished by scents of white flowers and vegetables that are enriched with delicate mineral hints. The taste is elegant, savory and full of sensations dominated by a great finesse.
La Petite Arvine is a traditional late ripening grape variety. Its name derives from the variety - Arvine - and from the small size (petite in French) of its berries. This wine is characterized by an intense minerality and salinity typical of mountain wines.
Produced from a careful selection of bunches from the “Selva” vineyard and only in the best years. Harvest towards the middle of October, it refines mainly in steel and a small part in barrique for about 18 months. The 2016 vintage is delicate and elegant, with golden notes of acacia and saffron....
Passerina grapes are grown in sandy but basically calcareous soils, offering a white with a fresh flavor and particular notes of golden apple, wisteria and lime. A white to combine with fish dishes, fresh cheeses and stretched curd cheeses.
The origin of this vine seems to be Spain from which it would have spread to the northern Tyrrhenian coasts where it is still widely cultivated today.