Vineyard / Pecorino

This grape variety was once distributed in southern Marche, in Abruzzo, in a few small areas of Umbria, and in a number of tiny plots in Lazio. It is now witnessing very strong expansion. The earliest bibliographical records of Pecorino date to the time of Cato the Elder, who classified it, along with other grape varieties (Greco di Tufo, Grechetto and Pignoletto), in the aminee group. This group of grape varieties gets its name from the Ammei people, originating in Thessaly, who brought them with them to the Italian peninsula on their migrations. Pliny wrote of this wine as follows "the wine of the Aminee is not harsh, it keeps well and improves with age". The origin of the name "Pecorino", also known as "grapes of the sheep” (it: pecora), seems to derive from the close relationship between shepherding and farming. Indeed this grape variety shares its name with sheep's milk cheese and can be traced back to the presence of these vineyards in the areas where shepherds passed with their flocks during transhumance.
Having the characteristic of ripening earlier than other regional varieties, Pecorino grapes were quite tempting to the livestock, and the shepherds had a difficult time keeping them out of the vineyards. It is cited in historical texts as a variety grown in the past in Marche, Abruzzo, Umbria and Lazio (Molon, 1906) and also known as Vissanello, Mosciolo and Forconese. The official ampelography for this grape variety includes the following synonyms and erroneous names: "Pecorino di Osimo", "Mosciolo", "Moscianello" in the province of Ancona; "Vissanello", in the province of Macerata; "Pecorino di Arquata", "Pecorino Arquatanella" or "Arquitano", "Premoteco", "Vecià", in the province of Ascoli Piceno; "Norcino" and “Premoteco” in the province of L'Aquila; "Pecorina", "Dolcipappola" in Umbria.

The Official State Ampelographic Bulletin of 1875 (fascicle II) describes Pecorino as a "grape variety that has long been grown in vineyards in the mid-Adriatic zones, where it is the one that ripens earliest". Recent studies have shown that Pecorino is closely related to Grechetto (also known as Pignoletto, Pulcinculo, etc.) and suggest the probability that it has descended from this grape variety. Pecorino was officially registered in the National Grape Variety Catalogue by Ministerial Decree of 25 May 1970.

It is characteristic of mountainous zones or foothills. In the historical traditional vinification techniques, it allowed farmers in those zones to improve their blends and create better wines thanks to its early ripening, fast accumulation of sugar leading to good alcohol content, concentrated bouquet and the even more important acid component, which is a major characteristic of Pecorino grapes. For a number of decades now, Pecorino is used in many IGT wines from Abruzzo and Marche, in Offida DOC, Controguerra DOC and, since 2010, Abruzzo Pecorino DOC in our area and expanding very rapidly, now accounting for more than 500 hectares. Wines made with the Pecorino grape have a good level of alcohol and acidity, and thus have the potential to age well, as has been demonstrated in recent studies conducted in Abruzzo.

ORGANOLEPTIC DESCRIPTION

Of average productivity, the clone has rather good enological qualities, certainly better than the standard of reference, differing mainly in terms of higher alcohol content, extract (26 g/l) and lower acidity. Pecorino wines are deep straw yellow in color with prevalently golden highlights and characterized by a good extract and fairly good polyphenols. The sensory assessment reveals a complex bouquet featuring floral, fruity (especially tropical fruits), dry vegetal aromas with notes of spice. Complex and pleasant after-aroma. To the palate these wines are well structured, harmonious, very enjoyable and persistent. The particular basic characteristics of the wines generally allow medium aging and in some cases long aging, as has been clearly demonstrated in important vertical wine tastings. They are also excellent when aged in oak.

SENSORY ASSESSMENT