Pecorino

Pecorino is a white Italian wine grape variety that grows in the Marche, Abruzzo, Tuscany, Umbria and Lazio regions of Italy. Ampelographers believe that the grape is likely native to Marche, where the soil destined for this cultivation increases every year. This grape variety is used to produce the DOCG (denominazione di origine controllata e garantita) wine Offida Pecorino DOCG
Pecorino is a very old variety that, as believed by ampelographers, probably originated as a wild grapevine growing in the Sibillini Mountains that was eventually domesticated for wine production. Despite its name, there is no direct link between the Pecorino grape and pecorino cheese. Ampelographers believe that the grape’s name derives from the Italian word pecora, meaning sheep, because this grape grows in the mountains where the sheep used to graze. According to local people, sheep in the Marche region would often eat the grapes while moving through the vineyards.
In the ancient times, Romans considered central Italy as very important for wine production, especially processed from this grape. This cultivation is widely documented from the second part of the 19th century. In the documented history, in the year 1526 anyone who damaged the vineyards of the Pecorino grape in the territory of Norcia had to pay a fine of 10 coins, according to the government local laws called the Statuti di Norcia (Umbria region).
Pecorino is an early ripening variety that tends to naturally produce low yields even without severe winter pruning. The variety does not have many viticultural hazards with a strong resistance to downy and powdery mildew.
This grape variety has been lost over time due to its lack of productivity, but thanks to the efforts of some far-sighted producers, a very important recovery work has been carried out and today it is the most important white grape variety present in the Piceno area. It is vinified in purity giving excellent wines that are bringing the name of this territory to the world. In 2000 there were 87 hectares (210 acres) of Pecorino planted in Italy, mostly in the Arquata del Tronto region of the province of Ascoli Piceno, in Marche.
Offida DOCG Pecorino can be made as a varietal provided it makes up at least 85% of the blend with other local, non-aromatic grapes permitted to fill in the remainder. Here grapes are limited to a yield of 10 tonnes/ha with the finished wines have an alcohol level of at least 12%. However, unlike Passerina which is also grown in the DOCG, Pecorino is not currently permitted to be used in the DOC’s Vin Santo style wine.
It prefers cool climates with strong temperature ranges. During fermentation, it produces a good quantity of glycerin, which well balances the acid component, giving structure and body to the wine.