Pecorino - Cingilia

The Pecorino di Cingilia is a white wine made from pure Pecorino, produced by Fabio Di Donato at his small winery in Cugnoli, in the hills of the province of Pescara. It comes from a vineyard trained using the traditional Abruzzo pergola, located at an altitude of approximately 250 meters above sea level on soils characterized mainly by gravelly alluvial deposits. A limited production of around 3,000–4,000 bottles per year, which interprets Pecorino through a philosophy strongly connected to the territory and the promotion of indigenous grape varieties.

The grapes are harvested by hand, generally in the first days of September. In the cellar, fermentation is initiated through a pied de cuve, thus making use of the yeasts naturally present on the grapes, and takes place as a white wine at a controlled temperature. The wine subsequently matures in stainless steel on fine lees, without using wood, preserving the freshness and varietal expression of Pecorino intact.

In the glass, it is bright, with an aromatic profile characterized by tropical fruit, citron, lemon, and mandarin, accompanied by delicate notes of aromatic herbs and Mediterranean scrub. On the palate it is fresh, savory, and mineral, with good structure and pleasant roundness. Its acidity supports the palate, while its mineral texture carries the wine toward a long, persistent finish.

It is a particularly versatile Pecorino at the table: ideal with fish appetizers, sushi and sashimi, seafood first courses, seafood risottos, crustaceans, and shellfish. Its freshness also makes it an interesting match for vegetarian dishes, savory pies, and Mediterranean cuisine. It is recommended to serve it at around 10–12 °C.

The Pecorino Cingilia describes the philosophy of a small artisanal winery that has chosen to work exclusively with indigenous grape varieties and to interfere as little as possible with the grapes' natural balance. It is an authentic, fresh, terroir-driven white, selected by Emporio diVino for those who want to discover Abruzzo Pecorino through small-scale production, far removed from more standardized interpretations.