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History and features of Pecorino

Pecorino is a white grape variety of ancient origins, native of the middle Adriatic. Featuring an early ripening of the grapes and low yield, it has never been very popular with producers who have gradually replaced it with the most prolific vines, decreeing almost extinction in the late eighties.

If the contending about the rediscovery Marche and Abruzzo regions, which are the regions where Pecorino is the most produced, although even minor crops exist in Umbria and Lazio.

The name of the grape remains to this day a mystery, but among the various hypotheses has credit greater than that which binds to the practice of transhumance, Abruzzo typical: it seems that the sheep were going crazy for this type of grapes that, before maturing other regional varieties, was a sweetheart in the period of their presence in mid-September.

The vine, to achieve excellence, it needs high hills and fresh, with large temperature ranges. In addition to mature early, it is a grape very sweet, which determines rather high alcohol content and creates wines with good structure and acidity marked: these qualities allow different manufacturers opt for late harvests and short aging in wood, so as to obtain wines with good structure and complexity, suitable for a bit ‘of aging.

The bunch of Pecorino is of medium size, very elongated, sometimes winged; the berries are small and round, greenish yellow.

The wine, a straw yellow to golden, distinctive aroma and hints of tropical fruit, it is a perfect accompaniment to fish dishes, even with substantial sauces, soups such as Marche and Abruzzo. Also try with white meats and pasta with black truffles or mushrooms.