Pecorino is a white grape variety native to central Italy, particularly the regions of Marche and Abruzzo. Known for its high acidity, aromatic intensity, and ability to produce structured, ageworthy white wines, it has experienced a remarkable revival after nearly disappearing in the twentieth century.
Pecorino has been cultivated in the Apennine foothills of central Italy for centuries, especially in Marche, Abruzzo, and Umbria. Its name is believed to derive from the Italian word for sheep (pecora), referencing the belief that sheep once grazed through vineyards and were fond of eating the sweet, early ripening grapes. Historically, Pecorino was valued for its early harvest window, which helped avoid autumn rains and rot. However, by the mid twentieth century, it had fallen out of favour due to low yields and disease sensitivity. It was nearly extinct until the 1980s, when a few old vines were rediscovered and revived by producers committed to preserving local varieties. Since then, Pecorino has been reestablished as one of central Italy’s most respected white grapes.
DNA testing confirms that Pecorino is genetically distinct and unrelated to the better known Greco or Verdicchiofamilies. It was once confused with Trebbiano or Biancame, but modern analysis has clarified its identity. The grape is often labelled under DOC or DOCG designations such as Offida Pecorino DOCG in Marche or Terre di Chieti IGTand Colline Pescaresi IGT in Abruzzo. It has no widely used synonyms, although some local dialects refer to it as Pecorello. While once limited to scattered old vines, Pecorino is now increasingly planted throughout central Italy, especially in high altitude sites.
Pecorino is a low yielding, early ripening variety that performs best in hillside vineyards with good drainage and moderate fertility. It thrives in clay limestone and stony soils at higher elevations, where cool nights help retain acidity and aromatic precision. The vine is moderately vigorous and somewhat susceptible to downy mildew and sunburn. Its compact clusters and thick skins provide some resistance to botrytis, but careful canopy management is still important. Pecorino tends to accumulate sugar quickly, often resulting in relatively high alcohol if not harvested at the right time. Low yields and well managed sites are essential to produce wines with balance and complexity.
Pecorino responds well to temperature controlled fermentation in stainless steel to preserve its floral and citrus aromatics. Some producers age the wine on fine lees to enhance texture and mid palate weight. While most Pecorino is unoaked, a small number of producers use neutral wood or large barrels to bring out additional savoury depth. Skin contact is rarely employed, though a few natural winemakers explore extended maceration for more phenolic expression. Malolactic fermentation is generally avoided to retain freshness. The grape’s high natural extract and acidity give the wines ageing potential, with top examples improving for five to seven years.
Pecorino produces dry white wines that are medium to full bodied, with firm acidity, moderate to high alcohol, and layered aromas of pear, white peach, lemon zest, sage, chamomile, and crushed stone. The palate often shows a slightly oily texture with a saline or mineral backbone and a lingering, almond tinged finish. In youth, the wines are vibrant and expressive, while with age they develop more herbal and nutty complexity. Compared to lighter regional whites like Passerina or Trebbiano, Pecorino is deeper, more structured, and capable of greater intensity and longevity.
Pecorino is a white wine grape variety that is native to Italy and is grown primarily in the Marche and Abruzzo regions. The wine it produces is crisp, fresh, and lively, with bright citrus and green fruit flavors and a minerally finish. It is known for its high acidity and relatively low alcohol content, making it an ideal choice for a refreshing summer sipper or a pairing with light, flavorful dishes.
Pecorino has seen a surge in popularity over the last two decades, especially among producers in Marche and Abruzzo seeking to promote regional identity and native grape varieties. The rise of Offida DOCG as a benchmark appellation has reinforced Pecorino’s reputation as a serious white wine. Its ability to pair with food and deliver freshness, weight, and complexity has made it attractive to sommeliers and wine lovers seeking alternatives to international varieties. Plantings are increasing across central Italy, and Pecorino is beginning to appear in export markets where it is valued for its clarity, structure, and sense of place.
Ciù Ciù and Tenuta de Angelis produce benchmark Pecorino from Offida, balancing aromatic lift with mineral precision. Emidio Pepe in Abruzzo crafts ageworthy Pecorino with texture, energy, and a soulful, natural edge. Tiberio and Torre dei Beati make focused, structured examples that highlight high elevation vineyards and careful winemaking. Cataldi Madonna offers pure, terroir driven expressions from inland Abruzzo. These producers demonstrate Pecorino’s potential as one of Italy’s most compelling white grape varieties. Also look at Colli Aprutini IGP Pecorino by Villa Russiz , Terre degli Osci IGP Pecorino by Di Majo Norante, and Colli Pescaresi IGP Pecorino by Tenuta Sant'Antonio.
