Juice 2020 Pecorino, Giulia, Cataldi Madonna, Abruzzo, ITA
Grape 100% Pecorino
Farming Certified Organic
Tasting Note The nose has fragrant aromas of passion fruit, grapefruit, lime and fresh herbs. The palate is fresh, juicy and clean, with flavours of ripe melon and herbaceous, saline accents all of which is defined by laser like acidity.
Cataldi Madonna produces some of Italy’s greatest white wines of today and is regarded by wine experts as not only one of the top wineries in Abruzzo, but in Italy as well. Luigi Cataldi Madonna, a second generation winemaker in the family business, followed in his father’s footsteps and brought the current estate, which was originally founded in 1920. In 1968, he oversaw a massive modernization of the winery along with a huge replanting effort of the most of the estates vineyards. Since then Luigi has continued to drive the quality of the wines in a upward trajectory. He recently converted the entire estate to full organic certification in keeping with his philosophy of always looking for improvements in both the process and his surroundings with the sole purpose of improving the finished product in the bottle.
In 2003, to greater enhance the quality of his wines, Luigi brought on Lorenzo Landi as a consultant to agronomist and winemaker, Raffaele Orlandini with the specific goal of further showcasing the Alto Tirino’s native varietals: Montepulciano d’Abruzzo, Trebbiano d’Abruzzo, and Pecorino. With their combined knowledge they have helped Cataldi Madonna become a top producer of these varietals, especially Pecorino. Many commentators rate the above wine as one of Italy’s finest examples of the variety and who are we to argue. We also love the fatc that Luigi has a keen desire to preserve and develop the specific regional characteristics therefore producing top-quality wines from indigenous grape varieties.
Abruzzese cuisine is deeply influenced by its location and multifaceted soul. The region stretches from the heart of the Apennines to the Adriatic Sea and the food is as diverse as the terrain. We love the idea of a large cold glass of the aforementioned vino with a bowl of Cozze ripiene (Stuffed mussels); typical of the Trabocchi coast, they are stuffed with a mixture of breadcrumbs, garlic, parsley, extra-virgin olive oil, parmesan cheese, eggs and finished with and a splash of tomato sauce. From the same coast one could order Brodetto alla Vastese (Regional Fish Soup). It would be remise of us not to mention the famed Pecorino di Farindola, a sheep cheese made in a small mountainous area, located in the heart of the Gran Sasso and Monti della Laga National Park, the freshness of the wine is the perfect foil for the chesses hard yet creamy, saline flavour.