PECORINO TERRE DI CHIETI IGT - CANTINA TOLLO

Terroir and cultivation data

Location of vineyards: Tollo
Grape variety: Pecorino 100%
Altitude: 130 m above sea level
Soil type: limestone-clay mix
Aspect: South and South - West
Age of vines: 10 years old
Cultivation System: arbour and cordon-trained row
Harvesting period: last decade of September

Vinification process

Fermentation:
Method and duration of maceration with skins: rusher-stemmer, cold maceration at 5/8°C, soft crushing and control of the must fermentation temperature
Fermentation temperature in °C: 18
Malo-lactic fermentation: No
Ageing process:
6 months on the yeast in stainless steel tanks
Physical and chemical properties
Alcohol content: 13.50% vol
Solid residue: 27.00gr/l
Total acidity: 6.20
Ph factor: 3.45
Sugar content: 3.50gr/l

Sensory analysis

Colour:
light straw-yellow with faint green highlights
Bouquet:
fruity aroma with citrus and tropical nuances, white peach, mango and sage that blend in a delicate taste of flowers
Taste:
full-bodied with good structure, lingering, with a slightly balsamic finish

How to serve

Food to serve with:
fish entrées, flavoured row fish, shell fish, all fish dishes. Excellent with fresh cheese or “Mozzarella cheeses”
Temperature: 12°C

Awards
Pecorino 2015
Silver Medal Mundus Vini Spring Edition 2016
Pecorino 2014
Bronze Medal Decanter World Wine Awards 2015 – London
Pecorino 2013
Gold Medal Sélections Mondiales des Vins Canada 2014
Pecorino 2012
Gold Medal Challenge International du Vin 2013 — Bordeaux

Manufacturer: Cantina Tollo

Format : 0,75
Alcohol Content : 13 ,5%

Lumache with zucchini, shrimp and saffron
Ingredients for 4 people: - 400 g Lumache "Pastificio Eocene" - 200 g shrimps "Arconatura" - 6/7 roasted zucchini "Arconatura" - 100 ml cream - 1 sachet of saffron "Principato di Lucedio" - Extra Virgin Olive Oil 110 e lode "Oleificio Gulino" - Salt and pepper
Ricetta - 29/10/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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