This Pecorino was crafted from two distinct parcels, each handled differently to showcase the variety’s freshness, texture and natural acidity. One parcel was hand harvested and whole bunch pressed to preserve aromatics and delicacy. The second was selectively machine harvested and destemmed before pressing, with a focus on building depth and mouthfeel.
Both parcels were fermented separately in stainless steel to retain clarity and varietal character. After fermentation, a portion was transferred to seasoned oak barrels to age on lees, building mouthfeel and subtle complexity. The balance of the wine was kept in stainless steel to preserve brightness and aromatic lift.
Following a period of maturation, the two components were blended and prepared for bottling — resulting in a wine that is focused and expressive, with notes of white pear, citrus blossom and almond. The palate is bright and textural, finishing with stony detail and a fine line of acidity.
Region: Riverina, NSW
Harvest Date: 7th February
pH: 3.38
TA: 6.11g/L
Alc: 12.8% ABV
