Plenus Pecorino IGP Colline Pescaresi 2017 - Marina Palusci

A night pre-harvest of about 10 q of grapes is made to form the "Fermentation Foot", these grapes are harvested strictly by hand and are pressed by hand on a steel cage to ensure limited pressing and to best preserve the delicacy of the yeasts present on the grape skins. Once this must is formed, spontaneous fermentation starts after about 8 days, as soon as the foot begins fermentation, the remaining part of the grapes is harvested, always by hand and at night, which is immediately de-stemmed, pressed, softly pressed, the resulting must is added the fermentation foot that we had created by triggering the Natural Fermentation which lasts about 18 days and takes place at a controlled temperature. Aging in steel tanks on its own fine lees for about 10 months and then bottling with screw cap with Tin Foil liner. Plenus Pecorino is neither filtered nor stabilized and above all it does not contain any chemical additives in the cellar.