CIAVOLICH PECORINO ARIES TERRE DABRUZZO

Herbal scents such as rosemary,
thyme, sage and peppermint go
along with hints of yellow pulp fruit. A high acidity with a sapid and mineral
ending enhances the taste. An average of
15.000 bottles are produced.
Culinary pairing: gnocchi with asparagus,
bacon and crispy bread crumbs, chitarrina
with broad beans, beans and Farindola Pecorino cheese, seafood risotto with bottarga.
In autumn bruschette with liver and onion,
fettuccine with porcini mushroons and sausage, rabbit roll stuffed with radicchio and
pomegranate sauce.

Shipping & Return Information

Bottle depicted in photo may not be exactly what you receive.