Once pretty much extinct as a grape variety, Pecorino was 'rediscovered' in Le Marche and has subsequently spread to other Italian regions. However, it's in the hills around Ascoli Piceno that the wine is at its best. Sometimes blended, this is an unblended version and is made from the best vineyards with selected grapes, stainless steel fermentation emphasising the unique fruit of this relatively unknown beast.
A palate of slightly tropical fruit is underscored by a layer of fresh acidity and mineral firmness, with a long and pleasing finish. Try with grilled fish or soft cheeses and, perhaps none too surprisingly, with good Italian Pecorino cheese.