Somewhat yellow-spicy and dried-floral nose with yellow-fruity aromas, some lychee, herbs and nutty tones. Tart, relatively lean fruit with herbal, nutty and dried floral aromas, moderate acidity, grip of crumbly tannin, smoky traces, some minerality, tart, rather dark spicy hints, very good finish.
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.
After the Seventies, the wine growing began to change a lot, going back to its original spirit. The main aim was more dedication to detail together with a return to the roots, which meant a rethinking of vineyard planning. In the last decades the agricultural activity has been renewed and it has become a new type of cultivation where almost philosophical criteria have been practised, undertaking a pioneering qualitative route. During those years we renewed the first vineyards in the areas of Oliver's, Soris and Kolaus. This was our starting point.
The strong bond between the Pecorari family and this land dates back to a time beyond memory, but still today we tend to our vineyards with care, following tradition, to achieve outstanding quality.
Pairing Suggestions: Foie Gras, grilled prawns, raw fish hors d’oeuvres. Suggested dishes: Mussels in creamy, white wine sauce. Smoked herring salad. Venere black rice with squid tentacles and brown prawns.
Maturation: Fermentation takes place in stainless steel tanks with indigenous yeasts (17/19 °C). The wine remains on the fine lees for 10 months and undergoes weekly batonnage. Bottling and further ageing in the bottle.
