Jasci & Marchesani Pecorino Terre di Chieti 2024 ORG

Pecorino has become a fashionable grape among certain Italophile circles, prized for its fresh acidity and firm, dry and minerally palate. Although totally unoaked this is robust enough to stand up the bold flavours of Adriatic fish cooking. Think whole fish roasted on the bone with fennel, tomatoes and garlic, or even the gutsy, tomatoey zuppa di pesce (fish stew).