Region: Abruzzo
Grape: Pecorino
Vinification: Biodynamic. Wild fermented in old oak, where it stays for 8 – 10 months.
As a child he was fascinated with the descriptions of wine in his mother’s cookery magazines and he spent all of his pocket money on bottles of wine, which he would open just to smell. As soon as he could, at the age of 18, he started sommelier training – alongside learning law – spending his weekends travelling to Piedmont and Chianti to meet winemakers.
Tasting
Fresh herbs (oregano?) up front, with lemon peel, seabreeze saltiness. Nice. Big and wild. On the palate: Bright lemon acidity right away, mouthwatering. Bone dry. Medium weight and slight grip. Less herbal on the palate, more lemon lime and minerals. Long finish. Cool.
Damas Wine 