100% Pecorino. From certified-biodynamic estate vines planted on very sandy, calcareous clay. The bunches are partly destemmed and macerated for a few hours, before a very gentle pressing by hand in an old-school vertical pressoir. Only the first-press, aka free-run, juice is used. The wine ferments spontaneously and very slowly with native yeasts and no temperature control in botti. The wine goes through malolactic fermentation and is aged in botti for 9-12 months. It is bottled withouth fining, filtration or additional sulfur (applied sparingly only during racking). "Don Carlino" was 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).