Pecoranera - Tenuta Grillo

Pecoranera - Tenuta Grillo

Pecoranera is a tannic wine, with good acidity and softness obtained from red grapes. During the harvest, the selection of the grapes is obsessive, while in the cellar the fermentation is spontaneous with very long macerations on the skins, in order to extract all the tannin necessary for aging. The Pecora Nera ages for a few years in barrels of various sizes and then undergoes a very long aging process in the bottle, approximately 8 years. The wine is not filtered before being bottled. Pecoranera has an intense ruby ​​color. The nose releases aromas of ripe red fruits followed by ethereal and spicy notes. The sip is warm, full-bodied, soft, with good freshness and with velvety tannins. Closes with a good length.

Service

We recommend tasting it at a temperature of 16/18° in tulip glasses. Wine to drink immediately but if left a few years in the cellar can give great emotions.

Pairing

Excellent with first courses or second courses consisting mainly of red meats.

Winery: Tenuta Grillo

Tenuta Grillo is located in the municipality of Gamaler, in the Monferrato area. Guido Zampaglione, a visionary oenologist with a degree in oenology and viticulture at the Catholic University of Piacenza, leads the company. After leaving Naples, where there was the family cereal company, he started looking for a suitable land for his project throughout Italy. It is found here, in the lower Piedmont, a sandy, silty land with a great ability to drain the water, located on a gentle plateau about 350 meters s.l.m. Meanwhile Guido knows Giulio Armani, the winemaker of La Stoppa, who introduces him to the world of natural wines, to which he adheres with conviction. Today the company covers 32 hectares of which 17 are dedicated to vineyards. Black-berry grapes are grown, such as barbera, dolcetto, freisa and merlot, while white, we find cortese, chardonnay and sauvignon. The vineyards are cultivated according to biological dictates, with great respect for nature. In the cellar, Guido, tries to intervene as little as possible so as not to ruin what nature has given him. Spontaneous fermentation, no use of sulfur dioxide, no filtration and refinement in steel tanks or in used wooden barrels. All its wines are surprising, kaleidoscopic, very pleasant to drink, and characterized by long aging.