Once upon a time...
in a farm, a resting place for pilgrims and
transhumants, there was Gennarino the shepherd.
His arrival was always anticipated by a cloud of
dust. First the bells were heard, then the bleating
of the sheep. The land holder’s wife prepared him
a sheltered bed for the night and the day after, in
return, the shepherd always left some wool, milk
or cheese to thank for the hospitality. The last time
he also left his cape, and it is still preserved in case
he decides to come back again.
The flocks of sheep and their shepherd stopped at the Fara farm searching for
fresh water and a sheltered bed for the night. While the Abruzzese shepherd
dogs were doing their job as shepherds, the transhumant addressed a prayer
to St. Anthony in order to protect his flock from the dangerous wolf that
was wandering around the fields. The farm was located on the Centurelle
Montesecco track which was 155 Km long and the fourth for length among
the five Tratturi (tracks) Regi. The path that runs in the province of L’Aquila is
still well preserved with its owns cultural, historical and landscape treasures.
It crosses the precious production area of Navelli’s DOP saffron, and then
spills over the provinces of Pescara and Chieti where it reaches the FABULAS
vineyards where different memories are kept.
Name and Origin of Grapes
PECORINO Terre di Chieti IGP
color WHITE
Vine of uncertain origins, whose grape are considered delicious by the sheep, from which perhaps the name
originates. It was particularly widespread throughout the Abruzzo region before the appereance of phylloxera.
It was gradually abandoned to make room for more productive varieties such as Trebbiano.
Tasting and Service
At sight it has a pale straw yellow color with greenish reflections, characterized by pleasant olfactory notes such as the smell of elderberry, ripe fruit with hints of pear. The taste has an acidic streak which balances perfectly with the flavor, allowing structure and softness. It pairs optimally with raw fish, cured meats, risottos and medium-aged cheeses. Optimal temperature 9-11 °C