Tried this last night w/ Susan:
1. LaPiuma Pecorino IGT: Terre di Chieti (12.5%) ProoccaCellar/Forli 2011: Med.gold slight bronze/copper color (skin contact?); rather stoney/mineral little fruit austere/metallic eviscerated nose; very tart/lean/schreechy stoney/chalky no fruit some metallic/tinny thin/watery/eviscerated flavor; med.short thin/lean/stoney/mineral/earthy no fruit thin/eviscerated finish; a total paucity of fruit until it's at room temperature and it shows a slight citrus/grapefruity character; very terroir driven I guess but not much of interest here; a then/vapid/eviscerated Italian white w/ nothing to recommend about it. $12.00 (WF)
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A wee BloodyPulpit: Pecorino is an old grape variety found in the Marche. It should probably best be left there. I've had some 4-5 Pecorinos before and have been distinctly underwhelmed by them. Maybe w/ full skin contact, barrel fermentation, lees stirring, new Fr.oak barrel aging, full malolactic; something could be salvaged from this miserable grape. Hopefully, it will never escape the Marche.
Tom