Pecorino (grape)

History

Ampelographers believe that Pecorino is a very old variety that was originated by Benedictine monk research nearly 800 years ago for religious purposes, in Arquata del Tronto located in the Ascoli Piceno province of Central Italy. It is believed that the grape's name stems from the Italian word pecora, meaning "sheep". It is believed that the link to the tangy Italian cheese of the same name, pecorino, is due to the acidity and sparkling nature of most Pecorino wines.

Viticulture

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.

Wine regions

Arquata del Tronto region of the Ascoli Piceno province in Marche.

In addition to growing in Marche, plantings of Pecorino can also be found in the Chieti, Pescara and Teramo provinces of Abruzzo where it is used in the sparkling wines of Controguerra and in several Indicazione Geografica Tipica (IGT) wines of the region. Plantings can also be found in Liguria, Lazio, Tuscany and Umbria.

DOC regulations

In the comune of Macerata in the Marche, Pecorino can be included in the Maceratino-based white wines of the Colli Maceratesi DOC provided that it doesn't collectively exceed more than 30% of the blend along with Trebbiano, Verdicchio, Malvasia, Chardonnay, Sauvignon blanc, Grechetto and Incrocio Bruni 54. The wine can be made in a still, sparkling spumante or as passito dessert wine. Any Pecorino destined for DOC wines must be harvested at a yield no greater than 15 tonnes/hectare with the finished wine in all styles needing to attain a minimum alcohol level of at least 11%.

In Controguerra, up to 30% of Pecorino in combination with Verdicchio and Chardonnay can be used in the Trebbiano-based sparkling wines of the DOC. Grapes are limited to a harvest yield of no more than 14 tonnes/hectare with the finished wine needing a minimum alcohol level of 11%.

Within the Falerio dei Colli Ascolani DOC, up to 25% Pecorino can be used along with Pinot blanc, Passerina, Verdicchio and Malvasia (itself limited to no more than 7%) in the Trebbiano-based wines of the region. Grapes in this white-wine only Marche DOC are limited a maximum yield of 14 tonnes/ha with the a minimum alcohol level for the finished wine of at least 11.5%.

Offida DOCG In Offida, 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.

Synonyms and confusion with other grapes

Over the years Pecorino has been known under a variety of synonyms including: Arquitano, Biancuccia, Bifolchetto, Bifolco, Bifolvo, Dolcipappola, Dolcipappolo, Forcese, Forconese, Iuvino, Juvino, Lanzesa, Moscianello, Mosciolo, Mostarello, Norcino, Pecorella, Pecorello, Pecorello di Rogliano, Pecori, Pecorina, Pecorina Aquitanella, Pecorina Arquatanella, Pecorino Bianco, Pecorino de Arquata, Pecorino di Arquata, Pecorino di Osimo, Piscianello, Piscianino, Promotico, Sgranarella, Stricarella, Striccarella, Trebbiano Viccio, Uva Cani, Uva degli Osti, Uva Dell'occhio Piccola, Uva Delle Donne, Uva Delle Peccore, Uvarella, Uvina, Vecia, Verdicchio Bastardo Bianco, Vissanello and Vissanello bianco.

Pecorino is sometimes confused with the Calabrian wine grape Greco bianco due to the similarities in synonyms with Greco often being called Pecorello bianco.