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Pecorino is a unique and rapidly gaining popularity white grape variety from Central Italy, especially the Marche and Abruzzo regions. These wines stand out with exceptionally crisp acidity, surprising minerality, and fresh aromas of citrus, acacia, and mountain herbs. It is the perfect Italian white wine for lovers of seafood and fresh, elegant flavors.
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Italy
Since restoring this historic variety, Italian winemakers have quickly demonstrated that Pecorino can provide wines with not only freshness but also excellent structure.
Pecorino wines aged in steel tanks will be incredibly fresh, citrusy, and very mineral—perfect for drinking young during the summer. However, Pecorino grape skins contain more phenolic compounds, making it well-suited for aging on the lees (sur lie) or even in wooden barrels. Such wines acquire a much rounder, creamier texture and complex aromas of honey and ripe pears.
Due to its pronounced acidity and slightly salty minerality, Pecorino is a classic companion to Italian coastal cuisine. It is ideal with fried calamari, fresh oysters, seafood pasta, and risotto. The wine also wonderfully refreshes the palate after light meat or vegetable appetizers.
There is no direct production relationship, but the origin of the name is shared. In Italian, the word "pecora" means sheep. Since these grapes traditionally grew in mountainous areas through which shepherds drove their flocks, the animals would often stop to snack on the exceptionally sweet and early-ripening grapes. It is for this very reason that locals dubbed the variety "Pecorino" (the sheep grape).
The yield of Pecorino grapes is very low. In the mid-20th century, when farmers prioritized quantity over quality, many vineyards were uprooted and replaced with higher-yielding varieties (e.g., Trebbiano). It wasn't until the 1980s that local enthusiasts (especially winemaker Guido Cocci Grifoni) discovered a few surviving vines, propagated them, and returned this authentic variety to the global wine map.
