2025 Odd Tonne Out Pecorino

Having made Pecorino for 3 years now, we thought the variety lent itself to trialling some skin contact to build texture and interest to the fruit which was already bursting with flavour and high natural acidity. 
 
The result is our inaugural ‘Odd Tonne Out’ Pecorino, a different interpretation of what this versatile variety can achieve.
 
The grapes were crushed and transferred to a small tank, where fermentation began naturally. The must remained on skins for 16 days, with gentle hand plunging carried out 2–3 times daily. 
 
After fermentation, the wine was pressed to seasoned oak barrels and matured for 3 months, with weekly lees stirring. Malolactic fermentation was completed during this period.
 
Our 2025 ‘Odd Tonne Out’ Skin Contact Pecorino offers a refined textural richness and lively acidity, aromas of poached pear, ginger, orange peel and stone fruits that culminates in a long finish with balanced phenolics. 
 
Limited availability. Only 1000 bottles produced.

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