2019 Lammidia 'Bianco Carbo' Pecorino
50% Trebbiano, 30% Cococciola, 20% Passerina, Full carbonic maceration for 1 week. 6 months in fiberglass
When Lammidia began they approached farming with an experimental spirit and a desire to work with more holistic approach. They have around 5 hectares of vines in the hills above Pescara and two hectare sites nearer the coast. In the cellar they use mostly cement tanks and amphora. All cuvees are made with absolutely zero additions.
Where: Abruzzo, Italy
What: Trebbiano, Cococciola, Passerina
How: Open it up with a friend and don't let any go to waste. (Not fridge friendly, consume after opening)