Fantini Casale Vecchio Pecorino

The native variety takes its name from “pecora”, “sheep”, owing to the shape of the very small grape bunches. It is extremely low-yielding and density is 3,000-4,000 vines per ha, pergola-trained in the traditional abruzzese style. This pure varietal hails from vineyards located around Ortona. The fruit is de-stalked and soft-pressed with cold maceration on skins at 3° C  (37.4° F) for about 12 hours, then fermented at 12° C (53.6° F). 80% of the juice is fermented in stainless steel while 20% is barrique-fermented in French oak. Spontaneous, partial malolactic fermentation with daily bâtonnage is interrupted by  low temperatures  to maintain freshness. Straw yellow with greenish hues, fragrant nose of white fruit, especially pear with balsamic notes from the excellent quality of the wood. Wonderful structure, mellow and simultaneously fresh flavors sustained by very good acidity and an intense, persistent finish. Best enjoyed at 10-12° C (50-53.6° F) with structured first courses, white meat, cheese, fish soup
and roast fish.

TYPE
White
GRAPES
100% Pecorino
AGE OF VINES
Finest after a year or two, though its structure can withstand some cellar age.
TOTAL PRODUCTION
150,000 bottles per year
WINEMAKER
Filippo Baccalaro
VINEYARD CHARACTERISTICS
Vineyards in the environs of Ortona, with southeastern exposure.
VINIFICATION AND AGING
Macerated on the skins for 12 hours for greater depth, 20% barrique-fermented (with partial malolactic fermentation) and barrique-aged 6-7 months).
TASTING NOTES
Lively straw yellow in color with greenish hues, delightful balsamic notes and aromas of apples and pears on the nose; excellent body, intensity and persistence, ideal balance of mellowness and freshness.
SERVING SUGGESTIONS
Best with structured first courses, white meat, cheese, fish soup and roast fish.
ANALYSIS DATA
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