Pecorino is a very old grape variety, the cultivation area of which has been so rapidly dwindling in recent decades that it was considered to be extinct until recently. Now the winemakers have returned to this autochthonous grape variety, so that the Pecorino grape has been increasingly grown again in Marche and Abruzzo in recent years. The wine is fermented in cement cisterns and remains for several months on the fine yeast, which is repeatedly stirred up (batonnage). This provides additional creaminess and flavor intensity.