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
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