SANTA MARIA OFFIDA PECORINO DOCG 2022 AGED IN WOOD- Centanni

PAIRING: aged cheeses, raw fish and fish-based second courses

HARVEST

Once the right degree of ripeness is reached, the grapes are handpicked, placed in small containers, and immediately transported to the cellar to be processed. The harvest takes place early in the morning or late in the afternoon to avoid the hottest hours. Typically, the harvest takes place at the end of August or the beginning of September.

---

SOIL TYPE Medium texture, with a high presence of gravel.

ROOTSTOCK 420A

EXPOSURE south-west

PRODUCTION AREA Grapes selected in our company's vineyards in the municipalities of Montefiore dell'Aso and Massignano

GRAPES Pecorino 100%

AGE OF THE VINEYARD 10 years

YIELD PER VINE Approximately 1.5 kg of grapes.

YIELD PER HECTARE: approximately 60 quintals of grapes

TRAINING SYSTEM: counter-espalier

PRUNING SYSTEM spurred cordon

PLANTING DENSITY 5,000 vines per hectare.

---

FERMENTATION

The harvest is carried out with careful selection. The freshly picked grapes are taken to the cellar; Here the soft pressing is followed by an immediate lowering of the temperature, to facilitate decantation and the elimination of suspended substances present in the must.
The fermentation takes place in steel tanks at a controlled temperature (10° for the entire duration of the fermentation).

Once fermentation is complete, the cloudy wine is placed in perfectly clean stainless steel tanks to clarify. Around January, the wine is removed from the heavy lees and placed in wooden barrels with a capacity of 30hl. The refinement takes place in wood with continuous “remuage” for about 6 months.

During July the wine is clarified, filtered and bottled.

It is released on the market one year after the harvest.

---

COLOR straw yellow

SERVING TEMPERATURE 10/12°C

PAIRINGS: aged cheeses, raw fish and fish-based second courses.