Pecorino Wine
Pecorino white wine comes from the Pecorino grape, mainly grown in central Italy, between the Marche and upper Abruzzo regions. It is a variety that loves the sea and sunny climates, where it grows abundantly and produces fresh, sunny wines with a strong saline character and a savoury taste rich in Mediterranean flavours. Its ancient history is rooted in the Marche region, particularly in the Sibillini Mountains, which explains why it is a highly versatile grape variety that can give excellent results even when grown inland in colder climatic conditions. The resulting Pecorino Italian wine is gastronomic and capable of accompanying, depending on the type and area, earthy or fish-based dishes from the Adriatic.
Pecorino white wine comes from the Pecorino grape, mainly grown in central Italy, between the Marche and upper Abruzzo regions. It is a variety that loves the sea and sunny climates, where it grows abundantly and produces fresh, sunny wines with a strong saline character and a savoury taste rich in Mediterranean flavours. Its ancient history is rooted in the Marche region, particularly in the Sibillini Mountains, which explains why it is a highly versatile grape variety that can give excellent results even when grown inland in colder climatic conditions. The resulting Pecorino Italian wine is gastronomic and capable of accompanying, depending on the type and area, earthy or fish-based dishes from the Adriatic.
Historical and Geographical Origins of Pecorino Wine
Pecorino wines are produced from a vine of Italic origin grown in the regions of Marche and Abruzzo, with some traces also in Lazio and Umbria. In the 13th century, the first evidence seems to confirm its spread near the town of Arquata del Tronto, where a convent of Franciscan monks most likely used this white wine to celebrate liturgical masses. Its spread was favoured because it was a highly resistant variety adapted wonderfully to different soil types. Another riveting testimony from 1587 was that of the cleric Innocenzo Malvasia, who mentioned the product in the area during a trip to Arquata in the Umbrian communities and its popularity in neighbouring regions.
It was first documented in 1875 in the Bollettino Ampelografico (Ampelographic Bulletin), where it was mentioned for the first time in the Sibillini Mountains, located on the Apennine range at the point where the regions of Umbria and Marche meet. From the early 20th century onwards, its marine suitability was discovered, reaching the towns of Offida, Macerata, and Ascoli Piceno.
Some historical records refer to this grape variety using different terminology. For example, in Arquata, it was known as 'Arquitano,' in other areas of Abruzzo and the Marches, where there was a vigorous sheep farming activity, it was called 'Uva Pecorina' or 'Uva delle Pecore' ('Sheep's Grape') while in Tuscany it was known as 'Dolcipappola.' During the 20th century, it suffered a drastic decline in the foothills, and only after the phylloxera disaster, thanks to a few strains that managed to survive, was it reintroduced in the areas where it is still grown today.
The Identity of Pecorino Wine Grape: Profile, Characteristics, and Pairings
This grape is used for the production of the most essential denominations in the central Italian regions bordering the Adriatic Sea, such as Offida DOC, Colli Aprutini IGT, Abruzzo DOC, Colli Pescaresi IGT, and Terre di Chieti IGT. It has a medium-sized bunch with a cylinder-conical shape, while the berry is medium-sized and spherical with a very thin skin that soon turns yellow. It has excellent resistance and ripens very quickly, and in fact, it is generally harvested in the first weeks of September.
The Pecorino grape originates from the mountains and has an alpine spirit. It also loves the sea and the sun, which makes it perfect for cultivation in that small strip of land that connects the Apennines to the Tyrrhenian Sea. Often used in the past to blend lighter productions, today, it is cultivated in purity in many places.
It is a straw-yellow wine that may have greenish or golden hues depending on the period of ageing or possible maceration. The aromatic range is centred on Mediterranean tones reminiscent of citrus fruits, balsamic herbs, spontaneous spices, and, above all, the saltiness and iodine of the sea. Rocky and mineral notes are much more evident in grapes grown near the Apennines and enhance a rich and deep bouquet.
The taste profile is elegantly led by an excellent, sharp freshness accompanied by marine notes, making the sip enjoyable and easy to drink. The flavour is enveloping, deep, and clean, with good alcohol content. It usually also has an excellent quality/price ratio, as evidenced, for example, by the Pecorino Cataldi Madonna, which is a true example of the potential of this grape variety. On the other hand, in the Aprutini Hills, the wines of this variety produced by Emidio Pepe are a symbol of artisanship and history, producing rustic and multifaceted nectar with very long ageing potential.
Generally, the best Pecorino wines from the Abruzzo region have a more intense, mountainous, and profound profile than those from the Marche region, which are more straightforward, direct, and distinct in saltiness.
Serving and Pairing Suggestions for Pecorino Wines
We recommend pairing Pecorino wine with fish-based dishes, such as brodetto marchigiano (fish soup), anchovy rolls, baked red mullet, baked sea bream, shellfish in sauce, and cod bites. They are also worth trying with more structured dishes, such as squid in sauce, Ascoli olives, mushroom and sea cannelloni, and the famous vincisgrassi (similar but not to be confused with lasagne).
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