TASTING NOTES:

Nose: herbaceous, mineraly, white fruit
Rosemary, thyme, dried sage, tarragon, wild herbs; river rocks; white pepper; green pear

Palate: Textural white with an herbaceousness that is pervasive throughout the palate upheld by vibrant acidity

FOOD PAIRING RECOMMENDATION:

Chicken or turkey roasted with herbs
or
Sautéed dandelion greens with garlic, chili, and lemon

ASHWIN'S REFLECTION:

The Ciavolich winery’s story begins with Francesco Ciavolich who built the family’s first winery in 1853. Today, the estate is led by Chiara Ciavolich who continues to vinify varieties that have long links to the region of Abruzzo - in this case, Pecorino d’Abruzzo. The grape variety is said to take its name from the fact that sheep (“pecora” in Italian) used to love to eat this grape as a snack and hence the grape got dubbed pecorino. This expression of Pecorino specifically is one of the most special that I’ve ever tried in my life with the most inviting and striking bouquet of herbs.