A structured white, savory and soft, complex, with a long persistence and a beautiful yellow fruit that emerges. ​

Training system: Pecorino prefers training with shoots that are renewable every year (Guyot), while Sangiovese uses a spurred cord with five spurs and a single bud (le bourillon: the closest to the crown and the least fertile).
Plant layout: the rows are arranged at a distance of 2.2 meters from each other while the vines are at 0.6 meters for a total of 7575 vines/hectare for the pecorino while for the Sangiovese the rows are arranged at distance between them of 2 meters and the vines are at 1 meter for a total of 5000 vines/hectare.
Harvest: the optimal maturation of the pecorino took place in the last days of the month of September like that of the sangiovese. The harvest took place exclusively in boxes of 50 liters in volume.
Vinification: When the grapes arrive in the cellar they are destemmed then undergo a soft pressing. The must before fermentation is, through the use of dry ice protected from oxidation to preserve those aromatic preceptors present in the skin (hyper-reduction technique). Fermentation takes place at a temperature of around 9°C (60 days to complete the fermentation).
It spends the whole year (10 months) on its lees without the addition of sulfur dioxide, partly in steel and partly in used barriques.