With its low pH and notable structure, indigenous Pecorino holds a place of high importance at De Fermo, and Stefano plans to continue expanding his work with the variety. This bottling, named after Eloisa’s great-uncle who planted vines on the property in the early part of the 20th century, comprises pure Pecorino planted in sandy calcareous clay. Only free run juice is used, and the wine is bottled without fining or filtration after 12 months in large Stockinger oak botti. A nose of almond nougat and orange blossom leads into a blatantly salty palate of remarkable dynamic energy, with notes of candied citrus and fresh nuts given definition by a subtle appetizing bitterness on the finish.