Kerrias Abruzzo Pecorino DOC

Variety of grape

Pecorino 100%


14,5 % vol.

The Kerrias Pecorino is a new wine for our estate. We planted the vineyard in 2002 and produced for the first time in 2007, bottled in the following spring. The name of the vine, native of Abruzzo, is derived from local traditions: the shepherds consumed it during the transhumance of the flocks. The main characteristics of this wine are linked to those of the grape, a massive concentration and a high sugar content, due to low production. The cluster is small and characterized by small and sparse berries. The bunches are selected and hand-picked, in boxes. In the cellar the grapes undergo a very soft pressing, the must is cooled to about 18 hours, so as to facilitate static defecation, followed by fermentation, favored by selected yeast for about20 days.

Tasting card

  • Grapes: Pecorino
  • White wine obtained from 100% Pecorino grapes.
  • Fermented in steel, matured for 5 months in concrete tanks (3% new french oak barriques).
  • Aromas of citrus fruit, yellow pulp fruit and flowers, spices and aromatic herbs.
  • Palate that starts round to finish with an explosion of freshness and minerality.
  • Enjoy it with steamed lobster, lasagna with porcini mushrooms, medium-aged cheeses.
  • Serve at 10° ÷ 12°C.

Additional information

Wine appellation

Abruzzo Pecorino DOC

Type of wine

White wine, dry

Variety of grape

Pecorino 100%

First vintage


Production area

Collecorvino, Pescara, Abruzzo

Exposure and Altitude

Sud- Ovest a 200 m s.l.m.


Vineyards selected exclusively to produce this wine

Type of soil

Silt and clay, rich in moraine stone, sometimes calcareous

Production method and planting density

Guyot with 5.000 vines/hectare

Vineyard age

20 years

Yield per hectare

80 q

Epoca e tipologia di Raccolta

Second ten days of September; manual picking

Alcoholic fermentation

In stainless steel tanks

Yeast used


Fermentation period

15 days

Fermentation temperature

16°- 18° C

Maturation process

4 months in stainless steel tanks on fine yeasts (3% in new french oak)

Malolactic fermentation



14,5 % vol.

Bottling period

In March of the first year following grape harvest