The Vicini family originally moved to the area of Pescara, in southern Abruzzo, in the 1500s as wool merchants with agricultural holdings, and the cantina for wine operations was constructed in 1853. Grapes are picked by hand and are gently pressed, with fermentation occurring in steel vats and bottling without filtration.

Pecorino is a beguiling ancient variety indigenous to Abruzzo and neighbouring Marche. Giuliana's organic rendition is dry and mineral with enticing aromas of jasmine, thyme, lemongrass and hay.