De Fermo

Pecorino and Chardonnay form the blend. Fermentation and ageing take place in concrete, using grapes from vineyards around 300 metres. Nettle, daisy, almond blossom and apple appear in a pale-yellow wine with a savoury, slender palate and stony character. Biodynamic farming excludes systemic chemical treatments, while the cellar uses no selected yeast, fining, filtration or synthetic processing aids.