De Fermo “Don Carlino” Pecorino ‘22

De Fermo “Don Carlino” Pecorino ‘22De Fermo was founded in 2010 by Stefano Papetti Ceroni and his wife, Eloisa de Fermo. Originally from Bologna, Stefano does not come from a winemaking background, but his interest in wine began early, and it soon became his passion. Eloisas family had a farm in Abruzzo that had been in the De Fermo family for generations, and they discovered that it had a rich history dating back centuries that involved viticulture. Stefano began spending more time at

De Fermo was founded in 2010 by Stefano Papetti Ceroni and his wife, Eloisa de Fermo. Originally from Bologna, Stefano does not come from a winemaking background, but his interest in wine began early, and it soon became his passion. Eloisa’s family had a farm in Abruzzo that had been in the De Fermo family for generations, and they discovered that it had a rich history dating back centuries that involved viticulture. Stefano began spending more time at the farm, eventually managing a hectare of vines to teach himself viticulture and to get a sense of what running a winery would involve. He also discovered an underground cantina, restoring the old concrete tanks in it and purchasing additional barrels. His first vintage was in 2010, and by 2013 Stefano was managing all 16 hectares of vines. Today, almost all of the grapes are used for the estate's production. For vines, 11 hectares of Montepulciano are planted along with 2.5 hectares of Pecorino, 2.5 hectares of Chardonnay and and 0.5 hectares of experimental white grapes, including Trebbiano and other white varieties.
 
The terroirs here are among the region’s best. While most of the vines in Abruzzo are trained in pergola (a method to achieve high yields), other methods are used at De Fermo, achieving greater concentration in the wines and setting them apart. Stefano and Eloisa are focused on biodiversity on the farm and use biodynamic practices.
 
“Don Carlino” is named for Eloisa de Fermo’s great-uncle, whose passion for French wine led him to purchase French oak barrels and Chardonnay cuttings from Burgundy for the family property in the 1920s. It is made from Pecorino, from certified biodynamic estate vines planted on very sandy, calcareous clay. The bunches are partly destemmed, and only the first-press (free-run) juice is used. The wine ferments spontaneously with native yeasts, and without temperature control, in botti, and is then aged in botti for 9 to 12 months. It is bottled unfined and unfiltered.