Marramiero Sessata Passi Pecorino 2019

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Tasting Notes

Almond skin and mineral combine with tropical fruit, lemon, white peach and white floral notes on the nose. A prickle of acidity on the entry softens and rounds out quickly, revealing abundant flavors that echo the nose but also offer more. Fruit is more prominent on the palate – lemon, lime, star fruit and nectarine, most notably. Mineral and fruit blossom join with a touch of herb and beeswax and an underlying layer of fruit through the finish. 


Since the beginning of the twentieth century, the Marramiero family has cultivated grapes in their Masseria Sant’Andrea vineyard, located in the heart of Abruzzo on a summit 270 meters above sea level. The family dedicated itself to the cultivation of indigenous vines such as Montepulciano and Trebbiano as well as other international varietals. They planted new vineyards in the sixties and seventies to expand production, using a careful selection of existing rootstock. In the early nineties, Dante Marramiero built the current winery, in an effort to marry modern technology with traditional agricultural methods. Marramiero employs sustainable vineyard practices as much as possible, fertilizing vines with only natural products and cultivating soil using ‘green manure,’ a process of planting a crop that is meant to be incorporated into the soil to increase its fertility.

Pecorino is a light-skinned grape once deemed the most important white varietal in the Marche and Abruzzo regions of Italy. It was thought extinct until the 1980s when a local researcher discovered some vines growing wild. Pecorino does particularly well at higher altitudes where there is good exposure to sunlight and cooling breezes. Supposedly, the grape is so called because it was a favorite treat for flocks of sheep driven to lower pastures where it thrived.

The name for this wine – “Sessanta Passi” – is a link to the family’s winemaking roots. It comes from an ancient unit of measurement:  “Sessanta Passi” means “sixty steps,” which is the width of the mule-track that crosses the vineyards.

Following harvest and crushing, the must for this wine macerates on the skins at a temperature of 50ºF for 24 hours. After the must is separated, the juice ferments in stainless steel tanks at controlled temperature for 10-12 days. The wine then ages in stainless steel tanks and in the bottle for a period of two months.

Food Pairing Suggestions

Charcuterie, Cheese, Chicken/Turkey, Cream Sauce Pasta, East Asian (Chinese/Japanese/Korean), Fish (white), Fondue, Ham, Hors d'oeuvres, Just for Cocktailing, Mexican, Perfect Aperitif Wine, Shellfish, Spicy Food, Sushi, Tapas, Thai or Vietnamese, Vegetables

Italy , Abruzzo
Grape Varietal:
100% Pecorino
$15.00 each