Villamedoro Pecorino White wine and the secondary fermentation in

and the secondary fermentation in oak barrels

creamy richness and mouthwatering freshness we love

The Kohloss consists of the best grape material from deep clay soil

thermo-controlled and malolactic fermentation in steel tanks and the aging for around 6 months in used French oak barrels

encompassing 15 hectares of carefully selected plots

Villamedoro Pecorino White wine and the secondary fermentation inPecorino is one of Italy's oldest grape varieties and is native to the Abruzzo region of Italy. Vinification of this wine includes cryomaceration on the skins for 8 10 hours at 5 6C with fermentation in stainless steel at 14 16C. The wine does not go through malolactic fermentation and is refined in bottle before release. Straw yellow with green reflexes. An intense and persistent nose with hints of pear, apricot and white flowers. Crisp and balanced