The Pecorino BIO di Cantina Tollo is born from the organic vineyards that the cooperative members cultivate in the traditional Abruzzo pergola around Chieti. The label bears the imprint of a lucanid drawing, an insect testifying to the vitality of the woods as the Pecorino tells the historicity of a vine variety closely connected to its territory. The grapes are harvested in the last decade of September, destemmed, cold macerated, then gently pressed and fermented at controlled temperature; the short aging of the wine then takes place in steel.

PECORINO BIO CANTINA TOLLO: TASTING

The Pecorino BIO di Cantina Tollo presents itself with a pale straw yellow color with greenish reflections. On the nose, it smells of pear, yellow peach, fresh lavender, and jasmine, with pleasant hints of flint and aromatic herbs. In the mouth, it is enveloping, fresh, and savoury, with a pleasantly bitter finish. How good it is with raw cicadas simply dressed with a few drops of local new oil.