Pecorino Colli Aprutini IGT
Our new quest was to make wine with Pecorino grapes! The 2020 harvest brought Le Murate Pecorino Colli Aprutini.
Wine cannot be made without some thought and Le Murate Pecorino is the offspring of a precise mission to produce a wine that reflects eloquently the nature of the vine. Here we have a wine that will unfold specific aromatic nuances but also a vibrant, stylish character.
The preferred fermentation solution aims deliberately to extract the aromatic traits and striking structure from the skins.
We are delighted with the result. Le Murate Pecorino is a winner with its feisty acid backbone, ample body and finesse. A linear wine that wagers on its confident nose notes to reveal its true character.
Denominazione: Pecorino Colli Aprutini IGT
Altitude: 300m asl
Type of Soil: Limestone and clay
Training System: Upward-trained vertical-trellised
Density: 3,500 vines/h
Vineyard Age: 20 years
Average Yield: 8,000 kg/h
Harvest Time: Early September
Winemaking Method: Destemming is followed by 4 hours in the press at low temperature, then soft crushing to produce first-run juice.
For the next 5 days the must is left as it is at low temperature to stop fermentation. During this time it is stirred daily, a technique called juice stabulation.
In this way the must stays in contact with the vegetal lees – grape flesh and skin – and thus increases the level of aromatic precursors deriving from the suspended solid parts, achieving an enhanced varietal aromatic profile.
Spontaneous fermentation follows at 16°C for about 10 days.
Ageing: After fermentation, the wine is left 3 months on fine lees to give it rich texture and mineral notes.
Bottle Ageing: 2 months
Production: 2,500 750ml bottles
Sensory Profile: The golden yellow hue is given by the short maceration and juice stabulation. The nose opens with notes of aromatic herbs, penny royal and sage, with balsamic hints of eucalyptus. The warm, sumptuous fruit notes showcase yellow-fleshed fruit including peach, with no lack of citrusy scents like pink grapefruit. The mouth is intense, stylish and nicely persistent, with good acidity and well-developed structure. Crisp mineral notes conjure up citrus fruit.
Pairings: Fish in general, excellent with shellfish, crudités, fried fish; equally good with white meat like rabbit, poultry and mid-ripe cheeses.
Serving Temperature: 10°-12°C