Pairs well with: seafood dishes, with medium smoked cheese, grilled sheep's cheese, pasta and white meat.
Do not confuse the wine with the cheese, which is named after the Italian word 'pecora', meaning sheep. Local sheep in the region often ate grapes as they walked through the vineyards. Made from at least 85% Pecorino complemented by Malvasia and Trebbiano grown in low-yielding, middle-aged vines. The grapes are processed in a pneumatic press by fine crushing, then fermented at a low temperature of 12/14°C in stainless steel tanks with their native yeasts for about 30 days. Maturation takes place in stainless steel tanks, followed by bottle maturation.