Pecorino ... let's talk wine!

The first thing that certainly strikes one about the pecorino grape variety is its peculiar name. Many of us will surely think that this variety of white grape is so called because its aromas are reminiscent of the cheese of the same name ... but this is not the case! Pecorino grapes have been cultivated since 1800 in many regions of central Italy and especially in Abruzzo in all four provinces: Teramo, Pescara, Chieti and L'Aquila.

Vineyards were located along the transhumance sheep-tracks and the bunches of pecorino, small and hard, have always been very popular with sheep. The trait d'union with sheep farming is certainly the most reliable explanation for the origins of the name of this white grape variety with great potential. Over time, however, Pecorino was gradually abandoned due to itsImage limited productivity and replaced with other more profitable native varieties such as Trebbiano and Passerina.
Compared to other grape varieties, Pecorino ripens rather early, the harvest being carried out in the first week of September. It prefers cool, low-mountain sites and withstands bad weather, producing sugary, high-acid musts.

A wine with a beautiful bright yellow colour, almost tending to golden, with intense and persistent intriguing aromas of broom, rose and hay, and a fruity aroma of pears and ripe peaches. The taste is enveloping with a good fresh sapid vein and a rather pronounced alcoholic note. In some areas, this wine is particularly suitable for ageing.

Definitely to be paired with the typical fish dishes of the coast, but also with a good dish of pappardelle with white rabbit ragout. We await you in Abruzzo....with the wine 'de li pecure'!