Gran Sasso 'Alta Quota' Pecorino

The Gran Sasso wines are part of the Fantini group, which was founded in 1994 by Valentino Sciotti with the aim of producing top-quality wine from Abruzzo. The project is named after the highest mountain of the Apennines that protects the regions vines from westerly weather systems. Combined with breezes from the nearby Adriatic Sea and soils ranging from clay marl, sand and limestone on the slopes, to gravel and alluvial stones on the plains, this singular microclimate is key to achieving remarkable quality fruit. The Gran Sasso wines are made by winemakers Rino Santeusanio and Francesco De Santis, with input from acclaimed consultant Alberto Antonini. Together, they create wines with a freshness and vivacity that sets them apart from many in this area.

The team work closely with their growers to produce a deep-coloured, clean and plummy young Montepulciano, as well as their ‘Riserva’ style ‘Alta Quota’ Montepulciano d‘Abruzzo Colline Teramane DOCG, which hails from a zone in the northern part of Abruzzo renowned for the quality of its wine. For the Trebbiano, Gran Sasso source grapes grown in the cooler areas of the Apennine foothills, fermented at low temperatures. The Pecorino is apparently named after the resemblance that the bunch of grapes bears to a sheep’s head. A relatively rare variety, there are only 300 hectares planted in Abruzzo and Le Marche.

Pecorino,

Pecorino is an indigenous grape variety planted almost exclusively in the Abruzzo and Marche regions. The 200 hectares vineyards are situated on calcareous clay soils with some layers of limestone. They are located at approximately 150 metres above sea level around the town of Orsogna, close to the Majella Mountains in Abruzzo. The vines are between 16 and 21 years old and are trained with the pergola system.

The Pecorino grapes were hand picked and meticulously sorted in the vineyards. At the winery, they were gently crushed and cooled, in order to help settling, with skin contact for about 12 hours at 3°C. Following this, approximately 80% of the must was fermented in stainless-steel tanks at a controlled temperature of 12°C and the remaining 20% in 40hl oak barrels, to add character to the final blend. The wine then remained in stainless-steel tanks at a temperature of around 10°C, to maintain the fresh fruit aromas, before bottling and release.

This wine is straw yellow in colour with youthful highlights. It is lightly spiced on the nose from the partial oak ageing, which gives way to a fine, floral and ripe citrus fruit character. On the palate, the wine has good length with ripe pear flavours continuing through to the finish.