Podere Castorani Amorino Abruzzo Pecorino Superiore DOC 2019 (Italy)
- Pear & citrus
- Exotic fruits
- Medium bodied
- Rich
Intense straw yellow in colour. Intense notes on the nose of pear, white flowers and exotic fruits. Structured on the palate, with intense notes of citrus and exotic fruits. Full bodied and rich with an aftertaste finish of mature fruits.
100% Pecorino grapes grown 340 m above sea level in deep clay soils with rich texture.
Grapes were hand harvested in the second half of September. They had an initial cold maceration (pre fermentation) for 2 hours, followed by soft pressing and fermentation at low temperatures. Aged in vats "sur lies" for 4-5 months.
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Podere Castorani Amorino Abruzzo Pecorino Superiore DOC 2019 (Italy)
Podere Castorani Amorino Abruzzo Pecorino Superiore DOC 2019 (Italy)
- Pear & citrus
- Exotic fruits
- Medium bodied
- Rich
Intense straw yellow in colour. Intense notes on the nose of pear, white flowers and exotic fruits. Structured on the palate, with intense notes of citrus and exotic fruits. Full bodied and rich with an aftertaste finish of mature fruits.
100% Pecorino grapes grown 340 m above sea level in deep clay soils with rich texture.
Grapes were hand harvested in the second half of September. They had an initial cold maceration (pre fermentation) for 2 hours, followed by soft pressing and fermentation at low temperatures. Aged in vats "sur lies" for 4-5 months.
Original: $155.59
-65%$155.59
$54.46Product Information
Product Information
Shipping & Returns
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Description
- Pear & citrus
- Exotic fruits
- Medium bodied
- Rich
Intense straw yellow in colour. Intense notes on the nose of pear, white flowers and exotic fruits. Structured on the palate, with intense notes of citrus and exotic fruits. Full bodied and rich with an aftertaste finish of mature fruits.
100% Pecorino grapes grown 340 m above sea level in deep clay soils with rich texture.
Grapes were hand harvested in the second half of September. They had an initial cold maceration (pre fermentation) for 2 hours, followed by soft pressing and fermentation at low temperatures. Aged in vats "sur lies" for 4-5 months.
