Grown at altitude, this recently rediscovered low-yielding Harvey Nichols Pecorino 15 has been rescued from extinction by a dedicated group of local winemakers. Made exclusively from fruit grown at the estate’s organic vineyard, the grapes are hand-harvested and naturally fermented in medium-sized oak barrels, with an additional six months resting on the lees to impart rich complexity and texture to the wine. The label is a nod to Italian legend that the flocks of sheep, or pecora, would nibble on these grapes when moving to summer pastures.