Abruzzo Pecorino DOC Bianchi Grilli per la Testa 2024 Torre dei Beati

What type of wine is it

Abruzzo Pecorino Bianchi Grilli per la Testa by Torre dei Beati is a white wine made from Pecorino grapes grown in Abruzzo, in the Loreto Aprutino area. Barrique fermentation and subsequent work on the lees define a precise style, combining freshness and minerality with measured roundness. The result is a structured white with aromatic complexity, clearly reflecting its terroir.

Where it comes from

The grapes come from organically farmed vineyards located in the ancient municipality of Loreto Aprutino, in the province of Pescara. This hilly Abruzzo landscape gives the wine a balance between tension and substance, in line with winemaking that also involves wood. The origin remains central to the Bianchi Grilli per la Testa line, allowing the varietal’s identity to shine through in its environment.

How it is produced

It is made entirely from Pecorino grapes, hand-harvested and selected. After picking, fermentation takes place in barrique, a choice that influences structure and aromatic evolution. The wine then matures for 9 months on the lees, gaining volume and definition, and completes its aging with another 12 months in bottle before release.

Tasting notes

In the glass it shows a brilliant straw yellow. On the nose, balsamic and spicy hints linked to Pecorino’s evolution in wood are evident, followed by an intense and complex bouquet reflecting the terroir. On the palate the entry is fresh, with a clearly mineral texture, balanced roundness, and a clean, persistent finish.

Food pairings

It pairs well with pastas and risottos with vegetable sauces, where freshness and minerality enhance the dish’s aromas. It also suits fish and shellfish thanks to the structure provided by barrique fermentation and lees aging, supporting more flavorful dishes without weighing down the palate.

When to serve it

Ideal when seeking a fresh and mineral white with broader texture, perfect for meals or tastings. Its barrique processing and long aging on lees and in bottle make it suitable for dishes that require a wine with good body and precision. It is best served after release, when the producer’s intended aging has been completed.