Falerio DOC/PDO Pecorino

Organoleptic properties: bright straw-yellow colour with greenish reflections; fruity on the nose with pre-eminence of ripe fruit such as peach, apple and exotic fruits; good acidity and the alcohol content gives a full and persistent taste;

Grapes used: Pecorino

Production soil: medium-textured with areas very rich in clay

Processing: manual harvesting brought slightly forward to preserve its natural acidity, de-stemming and cryomaceration of the grapes, separation of the must and its cold decantation, long fermentation at low temperature with selected yeasts;

Ageing: allowed to rest on fine lees for 2 months;

Gastronomic matches: suitable for appetisers, fish-based first and second courses; moreover its structure also allows matches with roast meat, mixed fried meat and the typical olive all’ascolana;

ABV: 13,00% Vol.

Year: 2016

Serving temperature: 12-14 °C

Contains sulphites