The Pierpalo Pecorari Sauvignon Blanc has an iridescent white gold/ green hue in the glass. You can see the viciousness as you swirl the nectar to release the buoyant, ripe notes of tangerine, lemon, lime zest, peach, green grass and wet mineral.
The practice of wine production gets lost in our ancestors' memory. It is not possible to define a year in which everything began, because the agricultural activity was always part of our family and of the inhabitants of this land. Producing wine was certainly not the main activity, but in the context of the rural family life of 18th and 19th centuries, wine growing was a spread practice in our territory.
At the beginning vines and rows were placed at the border of fields, as if they were boundary stones of the land where barley and wheat were cultivated. When, at the end of 19th century, wine growing could finally be developed, little plots of land were entirely dedicated to wine production and the vineyards were very similar to those developed during the last thirty years. At that time all the available land was cultivated and only a little space was left for horses and coaches transit.
Viticulture was certainly differently considered before and after the plagues of the phyllo era and First World War. The farming system remained always mixed and every family used to work the land for the traditional self-consumption, selling what exceeded.
Pairing Suggestions: Fish-based appetizers, pastas or main course dishes. Suggested dishes: Bittersweet stockfish Liguria style. Lasagne with asparagusand Raspadura cheese. Scallop and lime kebabs with honey and poppy seeds. Chickpea soup with sautéed mussels and clams.
Maturation: The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle.