Valentino - Pecorino Terre di Chieti IGT

Grapes: 90% Pecorino, 10% Falanghina

Production Area: Torino di Sangro

Exposure and Altitude: Pecorino: north-west; 150 meters above sea level Falanghina: south-east; 150 meters above sea level.

Soil type: Pecorino: mixed calcareous Falanghina: heavy clay.

Training system: Pecorino: rows 1.00m x 2.70m, renewed branch; Falanghina: Abruzzo pergola 2.20m x 2.20m, renewed branch

Density: Pecorino plant: 3400 plants per hectare Falanghina: 2100 plants per hectare

Harvesting period: Pecorino: from 10 to 20 September Falanghina: from 5 to 10 September (variable data )

Fermentation: Clarification of the must and inoculation with selected yeasts; fermentation temperature 16 ° C; duration of fermentation 10 days. At the end of the fermentation racking and sulphitation

Aging: In stainless steel tank with inert gas protection, clarification and bottling

Alcohol: 12.5%

Organoleptic characteristics: Light straw yellow color; elegant floral scents with notes of tropical fruit, yellow peach, mango and banana; good acidity and flavor that are balanced with an excellent structure.

Gastronomic combination: Ideal with raw fish, cream of beans and potatoes, pasta with pesto and elaborate white meat dishes. Serve at a temperature of 12-14 ° C