Abruzzo, Italy. Pecorino is a very old grape but was only recently rediscovered and used for monovarietal wines. Named for the ancient tradition of herding sheep (Pecora is the Italian word for sheep), the Pecorino grape is one of the first to ripen and sheep are attracted to the fruit. Less than one mile from the cliffs descending into the Adriatic Sea sits a vineyard perched on a steep slope planted with Montepulciano and Pecorino. 2018 was the flow to 2017’s ebb. The bounty was up more than 15% (much needed) and yet quality remained extremely high. Pecorino, in particular, got a great degree of phenolic ripeness bringing greater depth to the wine. A concentrated nose of apricot blossom, lemongrass, acacia, sea spray and yellow apple. Rounded in the mouth, the wine repeats the floral notes on the palate but adds in white peach and a bit of lemon zest, with a lingering melon note. The bright acid keeps the wine fresh and persistent while the wine remains medium-bodied throughout.