65% Pecorino/35% Chardonnay. From estate vines, the Pecorino planted in the 1970s and the Chard going back to 1920s Burgundy cuttings (brought in by Eloisa de Fermo's uncle whose nickname "Don Carlino" graces the De Fermo Pecorino bottling). The fruit is harvested earlier than for the single-variety bottlings. The farming is certified-biodynamic and the harvest is manual. The bunches are partly destemmed and partly left in whole clusters; macerated for a few hours; pressed in an old-school vertical pressoir; and fermented in tank spontaneously with native yeasts and no temperature control. The wine is also aged in concrete--hence the very literal name--for 6-7 months and bottled without fining, filtration or sulfur (used sparingly during racking only). It is classified as Vino Bianco, so the only geographical indicator on the bottle is "L.A." in reference to the winery's home community of Loreto Apruntino (which happens to be the oldest viticultural area of the Abruzzo).