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Chieti area, Abruzzo; at 300 metres asl.
100% Pecorino.
During the second week of September.
The grapes are softly pressed. When the fermentation is completed, the wine is left on the fine lees for at least 120 days.
Very fresh, zinging with lively citrus acidity, notes of tropical fruits, acacia, lime and a certain minerality.
Perfect as an aperitif or served with antipasti, soups, white meat, medium-seasoned cheeses.