Torre Zambra was one of the first Abruzzo wineries to wager on the renaissance of this heirloom vine, creating the Pecorino “Colle Maggio”. The real origins of Pecorino are a mystery, although legends say its name comes from the fact that in ancient times the vines growing on Abruzzo mountains were the favourite snack for sheeps (“pecora” in Italian). A number of researchers believe the cultivar to be related to “Greco”, of Greek origin, which later spread around the Campania region and other areas of southern Italy.
All Torre Zambra vineyards are located at about 200 metres of altitude on limestone and clay soils, with perfect south-east aspecting combined with per-hectare yields of 120 quintals to guarantee the tanginess and structure of the wines. The harvest, which takes place during the second ten days of September, ensures perfect ripeness and development of the clusters, bathed in sunshine for the highest number of hours a year.
Maceration at very low temperatures for 24 hours in steel tanks is followed by two months in steel vats and two in the bottle, respecting the winery tradition.
The Pecorino is brilliant straw yellow with a subtle nose of citrus notes, lemon to the fore, with a touch of pineapple. At the palate a crisp, balanced and truly lingering aromas of lychees and citrus fruit can be perceived.
This is the perfect wine to serve with “brodetto” fish soup, or with fresh cheeses. The more daring will
|Vintage||Publication or competition||Rating|
|Wine Spectator||88 punti|
Colle Maggio, aging wines
In the Colle Maggio vineyards the vines have an average age of 25 and allow us to create fragrant and complex white wines and red wines suitable for long aging. They are located at an altitude of 150m above sea level with exposure to South and South East.
|Training System:||Abruzzo pergola|
|Yield per Hectare:||120 quintals|
|Harvest Period:||second ten days of September|
|Vinification:||cold maceration; soft pressing of the skins|
|Fermentation||20 days in stainless steel tanks at 13 - 16 °C|
|Ageing:||on fine lees, in steel vats for 2 months and in bottle for 2 month|