Cantina Sangro was founded as a winery co-op in 1971, nestled in the heart of central Abruzzo, between the Maiella Mountain, the sunny hills and the Trabocchi Coast. The original 110 members all came from small family-owned/operated wineries and farms that had been there for generations. They joined forces to share their winegrowing expertise and maximize their natural resources. Located in the Sangro Valley, the vineyards span nearly the entire left side of the valley, facing south/south-east, and extend over the plateau above. They are planted almost exclusively to native varieties such as: Montepulciano, Trebbiano, Pecorino, Passerina and Cococciola. The deep soils, rich in silt and limestone pebbles, contribute a rich minerality to the wines of the region.
100% Pecorino, the grapes for this wine come from vines that are part of the Quality Vineyards Project. Harvest is done manually to ensure a careful selection of only the best grapes. The berries undergo a gentle crushing prior to pressing. Maceration in stainless steel without the skins. Fermentation with natural yeasts over the course of 12–15 days at a controlled, low temperature. Aged in stainless-steel with bâtonnage and subsequent bottle conditioning for about 4 months prior to release.
This is a unique expression of Pecorino that shows a lot of personality. It might divide the room—just like people with a lot of personality—and is sure to spark lively debate amongst wine enthusiasts and novices alike. An intense wine that is sure to leave an impression, enjoy with a wide range of cuisine and/or your favorite wine geek!
Pale bright yellow. Complex aromas of citrus and fresh green herbs. The palate is multilayered and very complex, showing robust herbal notes of tarragon and mint, with prominent flavors of grapefruit, lemon flesh, tamarind and basil. Very structured, with a unique flavor profile and an elegant, tapered finish with persistent minerality and loads of texture.