Pecorino | Abruzzo

In the ancient Hebrew Book of Enoch, Gabriel, along with Michael, Raphael, Uriel and Suriel, hears the cries of humanity under the strain of the Nephilim (offspring of fallen angels with humans, thought to be giants). It was their beseeching of "the Ancient of Days” that prompted God to call Enoch to the prophetical office. After Enoch informed the archangels of humanity’s fall from grace, the Ancient of Days sent the angels to earth to complete various tasks. Gabriel was to ignite a civil war amongst the Nephilim, thus causing internal strife. Gabriel is recognized as the most important archangel in other texts in various religions. From revealing the Quran to Muhammad, being known as the 'Earth's Moon' in the occult and announcing the birth of Jesus to Mary, his importance is noted throughout historical texts. Pecorino is not only an important grape to both Abruzzo and Marche but it also reveals itself in so many ways dependent on site, temperatures, harvest times, etc. It is a grape that can vary in style from bright and green to dense and waxy. Pecorino runs from a quaffing beverage to an intense and muscular wine.




100% Pecorino


Terre di Chieti IGT


Average: 23-years-old


3.4 tons per acre


Sandy Marl over Limestone


7 months in stainless steel




3,000 cases

Pecorino is a very old grape but was only recently rediscovered and used for monovarietal wines.  Named for the ancient tradition of herding sheep (Pecora is the Italian word for sheep), the Pecorino grape is one of the first to ripen and sheep are attracted to the fruit.  Less than one mile from the cliffs descending into the Adriatic Sea sits a vineyard perched on a steep slope planted with Montepulciano and Pecorino.  2018 was the flow to 2017's ebb.  The bounty was up more than 15% (much needed) and yet quality remained extremely high.  Pecorino, in particular, got a great degree of phenolic ripeness bringing greater depth to the wine.

The pecorino is hand-harvested and destemmed with a gentle bladder press to tank.  A small percentage of the skins were preserved and tossed back atop the juice and allowed to macerate for seven hours prior to being drained off.  Fermentation occurred naturally and after four weeks in tank the wine is racked off of the gross lees and rests for another six months prior to bottling.

Bright straw.  A concentrated nose of apricot blossom, lemongrass, acacia, sea spray and yellow apple. Rounded in the mouth, the wine repeats the floral notes on the palate but adds in white peach and a bit of lemon zest, with a lingering melon note. The bright acid keeps the wine fresh and persistent while the wine remains medium-bodied throughout.