Pecorino leads to particularly fresh wines, characterized by an excellent minerality and a marked acid shoulder, in particular when vinified and left to age. Wines, as in the case of the excellent Abruzzo Pecorino DOC “Machaon” from the Ausonia winery, perfect for the summer season, but also excellent at any other time, especially for that final maceration in the amphora.
Base, Bianco
Pecorino Colli Aprutini Machaon Anfora Macerato
Pecorino leads to particularly fresh wines, characterized by an excellent minerality and a marked acid shoulder, in particular when vinified and left to age. Wines, as in the case of the excellent Abruzzo Pecorino DOC “Machaon” from the Ausonia winery, perfect for the summer season, but also excellent at any other time, especially for that final maceration in the amphora.
$99.00
Days
Hours
Minutes
Seconds
| Region | Abruzzo |
|---|---|
| Winery | Ausonia |
| Grape Variety | |
| Wine Denomination | DOP |
| Alcohol Content | 13.50% |
| Glass Type | Medium Goblet |
| Serving Temperature | 10 – 12 Degrees Celsius |
| Food Pairing | Fish tartare, Fresh Cheeses, Fried Fish, Raw Fish |
| Production Philosophy | Artisanal, Independent Winegrowers, Indigenous Yeasts, Macerated on the skins, No added sulfites or minimum, Organic |
More About this Wine
| Region | Abruzzo |
|---|---|
| Winery | Ausonia |
| Grape Variety | |
| Wine Denomination | DOP |
| Alcohol Content | 13.50% |
| Glass Type | Medium Goblet |
| Serving Temperature | 10 – 12 Degrees Celsius |
| Food Pairing | Fish tartare, Fresh Cheeses, Fried Fish, Raw Fish |
| Production Philosophy | Artisanal, Independent Winegrowers, Indigenous Yeasts, Macerated on the skins, No added sulfites or minimum, Organic |
When To Drink
Wine good to drink now, but that can have a beautiful evolution after resting for a while in your cellar. We recommend you to let the wine ‘breathe’ at least 15-30 minutes before serving
Tasting Notes
Straw yellow color with golden reflections.
Perfume of
Lemon, hay, jasmine and anise.
Harmonic and balanced taste, mineral and sapid, persistent.
Vinification and Refinement
Spontaneous alcoholic fermentation with indigenous yeasts in steel.
Aging for a few months in amphorae.
Vineyard
Vineyards on clayey-limestone soils.
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