Sourced from the Terre di Chieti ICP of Abruzzo, this is the top example of Pecorino that the team at Bizantini produce each year. Sometimes known as ‘vissanello’, pecorino’s are known for having a lick of salinity, green herbs, apple, lemon zest and almond-like characters, and ultra-tangy acidity on the finish. It’s not something we see much of here in NZ, but I wish that wasn’t the case because I think it could be an awesome fish and chips wine.
Sip with: see above.
