Organic, biodynamic Pecorino from Abruzzo’s Val di Sangro, fermented in stainless steel for about 10 days. Bright citrus and yellow-flower aromas lead to a mineral, crisp finish.
Grapes were harvested in end of August/first of September before fermenation using indigenous yeasts takes place over 10 days in stainless steel without temperature control. The grape's naturally high acidity produces a finished wine with medium body, subtle herbal undertones and a crisp finish. This is a lovely Pecorino.
Notes on the Producer
Of noble origin, the Migliorati family has been vineyard and land owners in the mountainous region of Abruzzo for 900 years. In 2015, the family embarked on a new journey in the wine business starting the first winery to bear the Migliorati name. In collaboration with Oscar Farinetti, founder and creator of Eataly, and the Pizzolo family, owners of Abruzzo winery Valle Reale, this venture reignites the Migliorati’s passion for viticulture and desire to produce high quality wines in Abruzzo.
Poderi Marchesi Migliorati is situated in the commune of Loreto Aprutino, in the northern part of the province of Pescara, one of Abruzzo’s four main growing areas. The estate’s vineyards grow on a plateau at 350m above sea level, facing southeast towards the sea, a valley that was carved out by glaciers millions of years ago. The winery’s proximity to the Adriatic gives a more moderate climate than further inland resulting in a long, consistent growing season. The soils are predominantly clay, with glacial deposits and small pebbles, a terroir that is ideal for the cultivation of montepulciano, trebbiano d’Abruzzese and pecorino. In the hands of Valle Reale winemaker Enrico Antonioli, the estate produces pure, exuberant, mineral-driven wines that accentuate the fruit character of the varieties and highlight the seaside terroir.
