1 BOTTLE X 75cl. 

12,5%vol.

"Pecorino" with a bright and crisp color in the mouth. Obtained with a pied de cuve to start the spontaneous fermentation, it requires a pre-harvest (from which the fermentation must is obtained), and a subsequent harvest whose mass is primed to ferment about 18 days in steel fermentation tanks. Aged in steel tanks on fine lees for 3 months and bottled without filtration or stabilization. Any deposit demonstrates the integrity of the wine.

The Cellar:

We are in the municipality of Pianella, in the province of Pescara. Clayey and limestone hills at almost 300 m above sea level.

A land spared by mass viticulture due to the numerous small splits of vineyards planted and treated only for family use. It all began with the grandfather of Massimiliano D'Addario (agronomist, sommelier and oil mill master who nowadays is divided between the 4.5 hectare winery and the production of very precious extra virgin olive oil): he traveled far and wide for markets sell cows and bulk wine, but over time the social cellars arrived ...

The main activity of the family remained the breeding of pigs and cattle managed by his father until 1989, when his wife Marina Palusci took over the reins of the company by ferrying it towards the production of sought-after extra virgin olive oils.

With the death of his grandfather in 2008, Massimiliano decides to recover the vines of about 60 years and receive the baton, starting again in 2009 to produce Montepulciano wine.

Today the company consists of 4.5 hectares (0.5 hectares planted in Passerina, 1 hectare in Montepulciano, 3 hectares in Pecorino) divided into 8 plots that extend for a radius of 2 km surrounded by olive trees, arable land / vegetables and abandoned land. Less than 20 km from the sea and 20 km from the mountains, its vineyards enjoy, in a triumph of biodiversity, sea breezes that break the stagnation of humidity and fresh winds that blow from the mountains and concentrate the aromas in the bunches.
In the vineyard only copper and sulfur and in the cellar only spontaneous fermentations and the exclusion of any additive, including sulfur dioxide: this is how PLENUS is born, a line of wines from nocturnal harvest, without filtration or stabilization. Wines of fullness, intense and true. AND SENZANIENTE, a line of wines that make their main trait of immanence and spontaneity, to drink without thoughts.

Marina Palusci is a member of VinNatur.