Grape Variety: Pecorino

Colour: White

The Pecorino grape reputedly was brought back from the brink of extinction. One story is that some examples of Pecorino were found in a growing wild in a narrow gorge in Italy’s Marche region. Cuttings were taken, and eventually identified as the Pecorino variety, which was indeed known to ampelographical research, but was thought to be extinct. A few local growers eventually took up the torch (or the branch) of re-establishing the variety as a missing piece of the local viticultural quilt. There is also some indication that Pecorino is the parent of all of the white Pinot varieties, but this is still not a proven. The origin of its unusual name is still debated, but the most common story is that the variety was a favorite snack of the sheep that were often driven through vineyard lands on their way to lower pastures. Another theory postulates that the bunches resemble the shape of a sheep’s head.

Pecorino is primarily associated with Marche, and then with Abruzzo, though very small plots of the variety are also to be found scattered throughout Umbria, Lazio, Toscana, and Liguria. The variety is moderately productive, and its yields are inconsistent from harvest to harvest. Pecorino appears as a component in two DOCs, namely the Offida DOC and the Falerio dei Colli Ascolani DOC, as well as in Abruzzo and Marche IGT appellations.

In the glass, Pecorino is quite full bodied with only moderate acidity, often showing flavours and aromas of yellow fruits, ground white spices like ginger and white pepper, and nuts, especially almonds and hazelnuts. The structure is usually quite firm with a marked vein of minerality. The Offida Pecorino from Ciu Ciu is greeny-yellow and has a pleasant floral nose with clean, pleasing and refined aromas of banana, broom, apple, hazelnut and plum followed by a hint of vanilla. The mouth follows the nose, a slightly round attack however balanced, agreeable crispness, good body and intense flavours. A prime candidate for seafood, risotto or grilled cheese.

Not surprisingly, Pecorino pairs quite well with all types of sheeps’ milk cheeses, especially softer ones, as well as simpler preparations of fish and poultry.