Pecorino is a mountain grape cultivated in this rugged, hilly area that covers the southern part of the Marche region and the northern part of Abruzzo. It is a remarkable variety, capable of producing wines with considerable acid and a solid core of citrus and stone fruit, as well as great aging potential. Grapes for ‘Èkwo’ – which mean ‘balanced’ – are gently destemmed and pressed into steel tank for spontaneous fermentation with indigenous yeast, then aged for six months in tank and an additional six months in bottle. It opens slowly, with an initial whiff of stable straw transitioning to crushed stone and dusty florals, before giving way to young peach. Mouthwatering salinity and supple texture ripple across the palate, with ripe yellow stone fruits and spiced citrus laced by brisk acidity. Its minerality comes through in the finish, tense, cheek-puckering, and salty. Dare we say there’s a touch of something Burgundian in its richness meets finesse?