An almost extinct grape of the vineyards in central Italy, Pecorino has beed rescued from obscurity.
It has a red skin but is always vinified as a white wine with no skin contact during fermentation. Still, it can pick up a little tannin. It is medium-bodied with a very good core of acidity. Ripe melon, pears, and often white peaches are present in the aroma and on the palate. There are notes of minerality and light saltiness in the finish.
Pair with light sauces and fresh goat cheeses or aged Pecorino (Yup...same name!) or Parmigiano.