InAlto. Abruzzo Bianco

Vino Bianco
Grapes:  Pecorino and Trebbiano

Peach, hay, and jasmine aromas. Intense, with steely ripe herb, kiwi, apple and dried mango fruit.

Link to InAlto producer page

It is not that long ago that Pecorino would have been nameless in the Trebbiano blend, forunately it is now recognised for its particular character, it is a variety that expresses its terroir wonderfully.  

The vines are between 30 and 50 years old and planted at a relatively low density of 3800 vines per hectare in an area known as the ‘Forno (oven) d’Abruzzo’, a high plain under the Calderone Glacier, which is hemmed in by mountains. The soils contain white clays with a high content of marine fossils, this, together with huge day and night temperature swings make a perfect terroir for white grapes.
The Pecorino was picked in the first week of September and the Trebbiano the week after, both by hand with the bunches collected into small crates. All the fruit is destemmed before crushing, the must is cold macerated at 4⁰C for 12 hours before being fermented separately, 90% in temperature-controlled steel tanks and 10% in used tonneaux. The wine receives a weekly bâtonnage for 4 months, after which the wine is matured in steel for 2 months before bottling.