Calalenta Pecorino

Upon arrival at the winery, the grapes undergo crushing and destemming, followed by an immediate temperature drop to -1°C in an oxygen-free (inert) atmosphere. After a soft pressing and static clarification, fermentation takes place at a cool 12°C. Here is where the Pecorino differs from the Rosato: 20% of the juice is fermented in large 40hl oak barrels, and malolactic fermentation is strictly prevented.

100% Pecorino. The vineyards are situated around the town of Ortona, right on the Adriatic coast of the Abruzzo region. Microclimate: The vines sit at a lower altitude than the Calalenta Merlot, between 70 and 160 meters above sea level. They are planted on west and south-west facing slopes to maximize their exposure to sunlight during the ripening season.

A pale straw-yellow color with vibrant greenish highlights. Nose: Highly aromatic and complex. It leads with intense notes of white-fleshed fruit—specifically pear and white peach—alongside hints of lime and delicate white flowers. The brief oak contact reveals itself through distinct, elegant balsamic and herbal notes.

Calalenta is considered excellent when served on its own before a meal. It also pairs very well with general fish courses, and is specifically recommended for raw fish preparations.