100% Pecorino. From 2.5 hectares of certified-biodynamic estate vines averaging 20 years old. The bunches are partly destemmed and partly left in whole clusters, macerated for a few hours, pressed in an old-school vertical pressoir and then fermented with native yeasts and no temperature control in concrete tank and oak tonneau. After around 9 months of aging in those vessels, the wine is blended and bottled without fining or filtering or the addition of sulfur (applied in small doses at racking only). "Don Carlino" is named for owner Eloisa De Fermo's great-uncle Carlo, whose passion for French wine led him to purchase French oak barrels and Chardonnay cuttings from Burgundy (planted in 1926) for the family winery. Annual production of 8000 bottles.