Falerio Doc Pecorino

FIRST VINTAGE BOTTLED 2006.

PRODUCTION AREA Selected grapes from the vineyards in Ascoli Piceno.

VARIETY Pecorino monovarietal.

AVERAGE ALTITUDE 200-300 meters above-sea-level

SOIL TYPE Medium texture tending to sandy soil.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 80 quintals of grapes approximately.

YIELD PER GRAPE-VINE 1,5 Kg of grapes approximately.

HARVEST Grapes are handpicked, early in the morning or late in the afternoon, and placed in small trays kept in cold cells before being taken to the winery.

FERMENTATION After harvesting in mid-september, grapes are carefully selected; after soft pressing, the temperature is immediately lowered to facilitate decanting and the removal of floating murkiness. Fermentation always takes place at controller temperature (14-15°C) in steel vats. While it ages in steel vats (until February approximately), the wine stays at a temperature of about 10°C to keep its aromas unchanged.

HISTORY

This variety has the same name of a well-known cheese, possibly with reference to the seasonal migration of shepherds and their flocks, who moved in the regions where the Pecorino variety is found. It originates in the region of Marche. It matures early, but it has a scarce yield, this is why it was replaced with varieties that yield more. Pecorino prefers fresh hills and high lands and belongs to the huge Trebbiano family, specifically to Aminee.