Introduction: Rinomata Cantina Tombacco is a family-owned winery founded in 1919 in the Veneto region — now in its third generation under Giuliano Tombacco and his sons Cristian and Andrea — that sources grapes from across Italy to produce a broad portfolio of regional varietals. The Pecorino is sourced from the hills of Abruzzo's Terre di Chieti province, celebrating a grape that nearly vanished from Italian viticulture entirely before its quiet revival in the late 1980s and '90s. Pecorino gets its name from the ancient practice of transhumance — shepherds driving their flocks through the Apennine hills in autumn, with the sheep drawn to the sweet, ripe grapes along the routes — and it is today one of central Italy's most compelling native whites.

Terroir: Terre di Chieti occupies the rolling hills between the Apennine Mountains and the Adriatic Sea in Abruzzo's southernmost province. Pecorino thrives here on a mosaic of calcareous and clay-sandy soils that balance the grape's naturally high acidity with genuine structural complexity. The province enjoys a Mediterranean climate moderated by mountain breezes descending from the Gran Sasso and Maiella massifs to the west, and maritime influence from the Adriatic to the east. The resulting diurnal temperature swings are Pecorino's natural ally — warm days build aromatic intensity and ripeness while cool nights lock in the variety's signature acidity and freshness.

Appearance: Bright, intense straw yellow with clean, golden clarity — vivid and inviting in the glass.

Nose: Rich and expressive, with exotic fruit at the center — mango, apricot, white peach, and red grapefruit layered over soft spice notes and a mineral lift. The four-hour skin maceration pulls aromatic depth and complexity from Pecorino's thick skins, giving the bouquet more dimension than a simple pressed white wine. Floral nuances and a hint of green herb add freshness and lift.

Palate: Well-structured and confidently dry, with good acidity and a mineral backbone that anchors the wine's tropical and stone fruit generosity. The long contact with selected yeasts adds texture and a creamy mid-palate weight, while the reductive winemaking — applied from harvest through bottling — keeps the wine clean, fresh, and tightly focused. Sapid and persistent, with exotic fruit flavors that unfold gradually rather than all at once.

Finish: Long, mineral, and persistent, with tropical fruit and a saline, almost ozone-like quality fading through a clean, dry close. The finish is the wine's strongest suit — more length and complexity than its modest price point suggests.

Food Pairings:
🥩 Meat: Grilled sea bass with lemon and capers, seared scallops with herb butter, or grilled spiced chicken skewers
🥦 Vegetarian: Spaghetti alle vongole (without the clams), zucchini blossoms stuffed with ricotta, or a light arugula and shaved fennel salad
🧀 Charcuterie Board: Fresh mozzarella, mild Pecorino Romano, prosciutto di Parma, green olives, and sliced pear

Overall Impression: The 2024 Tombacco Pecorino is a satisfying, food-friendly everyday white that showcases the variety's natural character — aromatic, structured, and mineral — at an accessible price. It represents one of Italian wine's best-kept secrets: a native Adriatic grape of real personality that remains dramatically undervalued relative to its quality. Drink young and fresh. Serve well-chilled at 46–50°F; drink now through 2026.

Alcohol by Volume (ABV %): 13.5%
Farming Practices: Estate vineyards certified organic (Veneto estate); 100% organic farming methods across the group; Abruzzo fruit sourced from Terre di Chieti province
Producer Name: Rinomata Cantina Tombacco (Giuliano, Cristian & Andrea Tombacco)
Old World / New World: Old World
Country of Origin: Italy
Region: Terre di Chieti IGT, Abruzzo
Grape Varietals: Pecorino 100%
Vintage: 2024
Wine Style:Dry White — Light-to-medium-bodied, aromatic, and mineral-driven with a distinctive exotic fruit and spice profile. Approachable and food-friendly; built entirely for immediate enjoyment. 
Winemaking Techniques: Reductive technique applied from harvest; soft pressing followed by minimum four-hour skin maceration; further soft pressing; must cooling and static settling; temperature-controlled fermentation approximately 10 days; post-fermentation cooling; extended lees contact with selected yeasts before bottling; no malolactic fermentation
Pack Size: 750ml
Container Style: Glass bottle
Closure Style: Verify on bottle