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 Chieti province in Abruzzo. Pecorino is one of Italy's most interesting white grape varieties — an indigenous Abruzzo grape that almost disappeared in the 70s and 80s, patiently recovered by local producers since the 90s. The name comes from tradition: sheep enjoyed eating it during transhumance in the Abruzzo hills. Today it is one of the most appreciated Italian whites for its savoriness 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 temperatures, 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.

It has a brilliant straw yellow color with greenish reflections. On the nose, yellow plum, loquat, fresh citrus notes, and delicate vegetal nuances. On the palate, it is dry, savory, 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. Fermentation of clear must in stainless steel at low temperature. Aging ~4 months on fine lees. Bottling.

Who it's recommended for

For those who love Italian white wines with character and savoriness, and want to discover Abruzzo 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 savory 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 savoriness. The aging on lees gives it a structure that holds up well for a few more years. Ideal at 10–12°C.

Taste characteristics

A dry and savory Pecorino, where yellow-fleshed fruits — plum, loquat — integrate with fresh citrus notes and a pleasant minerality. The 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 Abruzzo grape variety, almost disappeared and now rightly re-evaluated. The winemaking with aging on fine lees is a precise technical choice that enhances the natural structure of the grape variety. We offer it because it completes our Abruzzo 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 Abruzzo peasant tradition: during transhumance, sheep enjoyed eating the clusters of this grape variety in the hills. The name remained, 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 — exhausted 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 Abruzzo 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.