Pecorino
The market favorite
Originally from the Sibillini Mountains, a stretch of Marche on the border with Abruzzo, the Pecorino grape has been recently rediscovered and, entrusted to the hands of skilled winemakers, has become an extraordinary success both critically and among the public, making it one of the emerging wines in the national and international market.
Its production, initially centered in the Piceno area, has gradually moved southward, covering the entire region of Abruzzo and supplanting the traditional Trebbiano and Chardonnay.
Pecorino d’Abruzzo must be produced at least 85% from this grape, whose name apparently derives from the fact that sheep flocks were particularly fond of it. The white wine obtained from it has distinct characteristics of acidity, floral aromas, and mineral flavors.
It is an ideal wine for aperitifs and seafood, particularly well-suited for raw fish and shellfish. It also pairs well with white meats and oily fish such as tuna, mackerel, and needlefish, as well as other fatty fish varieties.
