The name of Pecorino grape variety, also known as “grape of the sheep”, derives from the strong connection between sheep farming and agriculture, and the presence of this grape variety in the areas of shepherds’ transhumance.
In the past this grape variety, thanks to its high aromas concentration, its good alcohol content, and even more thanks to its wonderful acidity which is the most distinctive characteristic of Pecorino, was used to improve the quality of wines produced with other varieties. Pecorino growing had almost disappeared because of its very low productivity, and varieties which were quality wise of a lower level, but which had a higher productivity, had been preferred to Pecorino. Our Pecorino Project started in 2005 and represents the new Umani Ronchi front in its discovery and exploitation of Adriatic native varieties, as well as a strengthening of our position in Abruzzi region.

On the palate it shows a good structure and a pleasant freshness, with ripen fruit and sapid hints.

Ideal with fish dishes, fresh cheeses, pasta, and legume soups.

Terre d'Abruzzo IGT

After a light pressing, the prime must is rapidly cooled and then goes through static decantation. The alcoholic fermentation takes place in stainless steel tanks at a temperature of 16-18°C for about 10/15 days. The wine does not undergo malolactic fermentation.

The wine rests in stainless steel tanks for about 4 months, in contact with its own yeasts.