Pecorino the grape, not the cheese! Ampelographers believe the grape's name
stems from the Italian word pecora (sheep), because the local sheep would eat
the ripe grapes. Originally from the Sibillini mountains in the Marche, it is
also popular in neighbouring Abruzzo, however in the 1980's the grape had almost
dissappeared due to its low production. Umani Ronchi began their Pecorino
project in Abruzzo in 2005.
Vallodoro is aged in stainless steel for a few months, on its lees but
without malolactic, to retain the grapes natural lemony freshness.
A dry and crisp white that's just a little bit different and perfect if
you're grilling some seafood.