PEP & OV - Lammidia

GRAPE VARIETY: 100% Pecorino VINIFICATION: Semi-carbonic maceration, obtained by pouring the whole bunches into amphorae which were pressed with the feet and left in contact with the skins for 3 weeks; aging in amphora. The name was born from the collaboration with the Marina Palusci farm which supplied us with grapes from the "pependone" (in Italian pepper) vineyard and vinified in our "ov"-shaped amphorae (in Italian egg); the quote pependone and where it refers to a typical dish of the Abruzzo tradition made of scrambled eggs with fried egg.