At times an overlooked variety, this raises Pecorino to its highest heights. From the youngest vines on the estate, fruit is hand-harvested and crushed by foot (to maintain its more attractive aromas) and finished in a basket press; the 2020 growing season had its ups and downs but the Pecorino, with its typical precocity, reaching full phenolic maturity early in the harvest. Fresh citrus, green apple, and caramel linger on the nose and in the mouth. Layers of sour orchard fruit, delicate herbs (sage, thyme, mint) with balsamic nuance accompany a rich texture (with textbook Pecorino creaminess mid-palate), and a long, almond finish. Leaner and brighter than the Trebbiano, this is still plenty generous, deep, and flavorful, showing a multifaceted quality that lingers impressively on the back end. Pecorino’s mouth-searing acidity is evident on the palate despite the 100% malolactic fermentation. So much poise and tension, it's going to be a stunner, you just need to keep the cork in for a few years.