To be DOC, Pecorino must be composed of at least 85% of grapes of Pecorino. It is a vineyard native of an area that includes the South of the Marche, Abruzzo and North Eastern areas of Lazio. This grape variety, because of its low productivity, risked extinction, although its organoleptic properties are excellent and well appreciated: great density of scent, good alcohol and high acidity. The tenacity of some companies in the Marche and Abruzzo has led to the discovery this excellent wine.
Cantina Pantaleone overlooking a valley topped by Ascensione Mount, as surrounded by a natural amphitheatre at the foot of which flows the Pantaleone moat, at an altitude of 450 meters, in the village of Colonnata Alta, in the Province of Ascoli Piceno. The clay soil that contains a lot of organics and nutrients, along with the vineyards exposure to the Southeast, provide favorable climatic conditions, facilitating organic production methods, these elements allow the company to create renowned and high quality wines.
General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, white wines match best with fish based starter, to fish and vegetable based main courses, white meats, sea food, fresh cheese and cheeses with herbs. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.