Perduto Pecorino 2025

Story

Once thought to have completely vanished from its native Italian home, Pecorino was rediscovered in the late 20th century amongst the rubble of a neglected vineyard. Pecorino, not to be confused with the sheep-derived hard cheese, can produce highly complex white wines brimming with floral aromatics and textural character. Sourced from McLaren Vale’s first pecorino plantings less than 4km from the coast at Aldinga, Mitolo’s Perduto is no exception.

Tasting note

Crisp, mineral and savoury with floral, stone fruit and herbaceous aromatics, and a unique fruit profile on the palate. White and yellow nectarine, lime zest, honeydew and gooseberry move into preserved lemon, margarita salt, and green olive hints. A long line of refreshing acidity and super fine, slatey minerality define the linear shape of the palate, offering both succulence and intensity without compromising balance, while the finish carries the enduring savoury tones of the variety.  

Vinification

Destemmed and crushed, air bag pressed and cold settled before racking to a temperature controlled stainless steel tank. The juice was inoculated using W28 yeast and cool fermented down to 14 degrees Celsius, to express and retain fine floral aromatics. Once sugar dry, the wine was sulphured without malolactic fermentation and kept on lees for 8 months with regular stirring to build texture around the variety's crisp mineral acidity and savoury phenolics. Heat and cold stabilisation and sterile filtration were carried out prior to bottling. 

Vineyard

Lopresti Home Block, Flour Mill Road, Whites Valley.

Located less than 2 kilometres from the coastal town of Aldinga and only 4 kilometres from the coastline. Ngaltinga Formation derived alluvial grey sandy clay with pockets of sand interbeds support healthy canopy growth, protecting Pecorino's fine aromatics and natural acidity. Cooling sea breezes which run across the Gulf St Vincent cool the vineyard and help to retain freshness and vibrancy. 

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