LLS Portfolio Book

Ferzo

Passerina Terre di Chieti IGP Native to Abruzzo, the Passerina grape, when cultivated and vinified with care, produces wines of tremendous character. The 100% Passerina grapes that go into Ferzo Passerina are expertly farmed in pristine vineyards before undergoing a gentle pressing and 6-hour cold soak before fermentation in stainless steel. The final wine is exceptionally crisp and well-balanced with bright aromas of ripe stone fruit, mineral, citrus blossom, and freshly cut grass. Lively and aromatic, this wine is excellent as an aperitif or with fresh crudo—a favorite along the Italian coast.

Cococciola Terre di Chieti IGP The Cococciola grape is an extremely localized specialty of southern Abruzzo; its vineyards are found almost entirely within the single province of Chieti. The winemaking for Ferzo Cococciola is intended to highlight the unique character of the variety and its ability to express terroir. A gentle pressing and cool, stainless steel fermentation allow for the preservation of primary aromas. In the end, Cococciola produces a wine that is more about territory and texture than juicy fruit. Although it is light on the palate, Ferzo Cococciola exhibits a firm structure. Earthy aromas of dusty gravel and chalk blend with citrus blossom, lemongrass, and bay leaf.

Pecorino Terre di Chieti IGP The name for the Pecorino grape of Abruzzo derives from the Italian word Pecora or Sheep. It is thought that the name for this cheerful white grape variety was earned when local shepherds discovered that their flocks held developed a taste for the crunchiness of the Pecorino grape. Interestingly enough, the wine from Pecorino grapes is also appealing for its texture. Unctuous and almost waxy in texture, Ferzo Pecorino recalls wet stone, ripe orchard fruit, honeysuckle, and hay in the most delicious way.

Rosato Terre Di Chieti IGP Ferzo Rosato is derived from 100% Montepulciano grapes. After crush, a delicate hue is transferred to the must during 4 hours of cold maceration. Afterward, the must is quickly separated from the skins and a stainless steel fermentation at low temperature ensues. The end wine is juicy, crisp, and delicious with plenty of clean, bright cherry, cranberry, white pepper, and a wonderful bitter almond finish.

WINES OF CENTRAL ITALY

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