Pecorino d'Abruzzo Terre di Chieti IGT 2023 - Jasci & Marchesani

The carefully selected grapes are pressed directly with the aid of inert gases in order to avoid any potential oxidation. The must obtained is clarified with a stop at a low temperature which allows decantation. The clean fraction is sent to fermentation with the addition of a part of skins and indigenous yeasts. During the fermentation phase, regular punching down is carried out which allows the extraction of natural tannins from the peel which preserve the integrity of the wine. At the end of fermentation, the wine obtained is decanted with the aid of inert gases and ages for 3 months on the yeasts that carried out the fermentation, followed by stabilization and bottling.