It is said the variety was named Pecorino because the vines grew along the route the shepherds took as they brought their sheep (pecore) down from the mountains in central Italy.

VITICULTURE 
One of the first Pecorino to be produced in Australia, winemakers Ian & Suzanne Little chose to grow it here in the Hunter Valley for its ability to hold flavour and acid during the warmer ripening months of December and January. It is also a variety that has a lower demand for water which makes it a more sustainable option than many white varieties.

WINEMAKING NOTES 
The fruit is harvested and transported to the winery pronto and the juice separated from the skins as soon as possible. The free run portion is clarified, racked and inoculated with a neutral yeast. We fermented approximately 20% in older French oak and the balance in stainless steel at around 14 degrees. We leave the finished wine on lees for approximately 10 weeks to give it a little more texture then it is racked and bottled in early June. 

TASTING NOTES
Delicious crisp crunchy palate with delicate pear and pink lady apple flavours. The wine shows complex minerality with a lovely aromatic crispness that make it appealing as a young wine and indicates an ability to age for further complexity.