Pecorino IGT Terre di Chieti Organic

The Pecorino IGT Terre di Chieti BIO comes from Palazzo Centofanti, an organic winery in Giuliano Teatino, in the hills of the province of Chieti in Abruzzo. Pecorino is one of Italy's most interesting white grape varieties — an indigenous Abruzzese grape that almost disappeared in the 1970s and 80s, patiently recovered by local producers starting in the 1990s. The name comes from tradition: sheep enjoyed eating it during transhumance in the Abruzzese hills. Today it is one of the most appreciated Italian whites for its savouriness and characteristic almond finish.

Palazzo Centofanti's winemaking is precise and respectful: soft pressing of the grapes, fermentation of the clear must in small stainless steel tanks at low temperature, aging on fine lees for about 4 months before bottling. The fine lees — the noble residues of fermentation — give the wine structure, creaminess, and aromatic complexity without weighing it down.

Bright straw yellow color with greenish reflections. On the nose, yellow plum, loquat, fresh citrus notes, and delicate vegetal nuances. On the palate, dry, savoury, with good structure and a long finish with an elegant almond note.

Grape variety: Pecorino 100% | Vintage: 2024 | Alcohol: 12% | Format: 0.75 l
Serving temperature: 10–12°C
Winemaking: Soft pressing. Clear must fermentation in steel at low temperature. Aging ~4 months on fine lees. Bottling.

Recommended for

For those who love Italian whites with character and savouriness, and want to discover Abruzzese Pecorino — an indigenous grape variety recovered from oblivion with a personality very different from international whites. It is the right choice for those who find Pinot Grigio too neutral and are looking for something with more terroir and complexity. Also excellent for those who love savoury whites to pair with fish.

When to drink it

Immediately, well chilled, within 2-3 years of the vintage to best enjoy its freshness and savouriness. Aging on the lees gives it a structure that holds up well for a few extra years. Ideal at 10–12°C.

Taste characteristics

A dry and savoury Pecorino, where yellow-fleshed fruit — plum, loquat — integrates with fresh citrus notes and pleasant minerality. Aging on fine lees adds creaminess and structure without weighing it down. The finish is long and persistent, with an elegant floral-fruity return and the typical almond note of the grape variety.

Why we chose this wine

Because Palazzo Centofanti's Pecorino tells the story of a high-quality indigenous Abruzzese grape variety, almost disappeared and now rightly re-evaluated. Winemaking with aging on fine lees is a precise technical choice that enhances the grape's natural structure. We offer it because it completes our Abruzzese selection with the region's benchmark white — much more interesting than a generic Trebbiano.

FAQ

What dishes does Pecorino IGT BIO pair with?
Olive Ascolane, fish appetizers, pasta with fish or vegetables, delicate fish main courses, crustaceans, fresh cheeses. The almond finish also makes it excellent with dishes based on almonds or dried fruit.

Why is it called Pecorino if it's a white wine?
The name has nothing to do with cheese. It comes from the Abruzzese peasant tradition: sheep during transhumance enjoyed eating the bunches of this grape variety in the hills. The name stuck, even though the grape variety had almost disappeared and was only recovered in recent decades.

What are fine lees and why do they improve the wine?
Fine lees are the noble residues of fermentation — spent yeasts and pulp fragments. Leaving the wine in contact with them for 4 months (sur lies) imparts structure, creaminess, and aromatic complexity, without weighing down the wine. It is a common technique in great Burgundian whites, here applied to Abruzzese Pecorino.

Is it a certified organic wine?
Yes. Palazzo Centofanti is a certified organic winery in Giuliano Teatino, in the province of Chieti. No synthetic pesticides in the vineyard.