Pecorino

Pecorino is a white grape variety native to the Marche region that has long been cultivated in the Sibillini Mountains. However, due to its low productivity, the cultivated area has been steadily decreasing, and it was once in danger of extinction. At the time, it was used for table wine.

However, since the 2000s, its qualities have been rediscovered, and cultivation has revived. Today, cultivation of this grape has spread from the Marche region to the southern Abruzzo region, and even to Lazio and Umbria, in search of a powerful, aromatic white wine.

Pecorino is an early-ripening variety with relatively weak vigor.

The bunches are small to medium in size and can be cylindrical or conical with a jutting shoulder. The kernels are not densely packed, with a fair amount of space between them. The kernels are small to medium in size, round, thin skinned and yellowish in color.

It is also highly resistant to diseases, and more and more people are growing it organically. It prefers cool, well-ventilated locations. Its qualities are maximized when grown in clay-limestone hilly areas.

Although it varies depending on the brewing and aging methods, it generally produces a deep straw-colored wine. It is dry and medium to full-bodied, and the well-ripened fruit produces a wine with a thick structure and volume. It also has a pleasant acidity and a long finish.

The aroma is fresh and fruity, with hints of herb and minerality.

Its freshness and minerality make it a perfect match for seafood, and its full-bodied flavor makes it a stand-out pairing with white meat dishes such as chicken and pork.

It goes well with cheese appetizers and desserts such as hazelnut and ricotta cakes and peach tarts.