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Grapes: Pecorino

PECORINO

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white grapes probably native to the Marche but widespread in the north of 'Abruzzo and Lazio and, less conspicuously, in Umbria, Tuscany, Puglia and Liguria. It owes its name to the particular characteristic that makes early maturing sweet and juicy already in early September, a period that coincides with the transhumance of sheep that he ate along the trail called tratturi . It was then that Pecurì or Vino de them pecuri by shepherds, hence the name. So nothing to do with the smell of Pecorino cheese! In the countryside of the Marches was brought up in trees. Despite a fairly constant
productivity and a long history (as quoted in Bulletin ampelographic already in 1875), its cultivation had been almost entirely abandoned in favor of more productive varieties. Its discovery and the subsequent return in production are due to two key characters: Theodore Bugari , co-founder of 'Ais encoder and national association of educational methodology, and Guido Cocci Grifoni , producer Marche. Master Sommelier, tasted a Pecurì glass of wine from grapes from local farmers, along with a piece of cheese the same name, described this wine Guido Cocci Grifoni that in the early '80s he found some branches and gave birth to the first vineyards that produced wine for cheese in purity in 1990.
Currently its distribution is mainly concentrated in the provinces of Ascoli Piceno and Macerata in the Marche and those Teramo and Pescara in Abruzzo. Up to the 50-60 was also widespread in the area of \u200b\u200bCastelli Romani near Rome, where it was grown in a particular type Pecorino quail egg, the lower yield. Some manufacturers place indeed, argue that here is its origin.

There are many synonyms: Pecorino, Pecorino di Osimo, mussels, Forconese, butchers, Vissanello (the country of Visso ) Uvino, Vecio, Promotio, Luvin, Dolcipappola.

ampelographic Features: spray of bright yellow, short. Leaves of medium size, fringed, slightly lobed. Bunch medium, almost sparse, sometimes winged, cylindrical. Berry small, round, yellow with greenish hues (though there are also varieties with berries oval or flattened). Thin skin, very firm and waxy.
E 'marked by production constant but with low yields per hectare. It prefers cool climates and good elevations. Maturation takes place in early September.

It usually gets a wine with good acidity and minerality and high sugar content, straw-colored rather intense. William characteristic aromas of pear, apple, jasmine and broom. Characteristic bitter end. Certainly not hesitate, in his best performances, to stay a few years in the bottle for better aging. It 's a variety of recent discovery, therefore, as is normal, if you can find versions of very simple and drinkable as well as other high ambitions.

It goes well with fish soup, humpbacks in Parma typical of the Marche and Umbria, shellfish, swordfish with seasonings structured.

Main names:
-Marche: Macerata Hills - Doc - 0-30% - 130q / H
; Falerio Hills Ascolani - Doc - 10-30% - 130q / H
Falerio Colli Maceratesi - Doc - 0-25% - 130q / H
Offida Pecorino - Doc - 85 -100% - 100Q / H
-Abruzzo: Controguerra Spumante - Doc - 0-40% - 140q / H
present in lower percentages in other doc regions.

For some information about this vine, I referred to Parliamodivino.com , Wine 24, Vinoe.com Encyclopedia wine-Boroli Editor, The complete book of wine-Joseph-De Agostini Sicheri.

Tastings:
Torre dei Frangipane 2009-Roads Vigne del Sole