Pecorino is native of Marche and the province of L’Aquila and is more likely cultivated in the cool hilly regions. It tends to an early maturation, the grape harvest usually takes place in the very first days of September. Its bunch is medium-sized, slightly sparse and can have a wing. Its grapes are small or medium in size and yellow colored with green reflections, highly scented, with a good alcohol content and a considerable level of acidity
Pecorino was running the risk of disappearing in the first half of the Eighties when, because of its too law yield, it was replaced by more productive varieties. At first, this vine variety was called “il vino de lu pecuri” (the wine of sheep) by the farmers living in the Marche countryside. Its revival resulted in the launch of IGP Pecorino Terre di Chieti in 1995 and of Doc Offida Pecorino in 2001.
The processing of Pecorino grapes leads to the creation of deep yellow wines with a good acidity and mineral content, partly covert by its softness. It smells unmistakably of Williams pear and its taste seems to recall those pears, too. The main characteristic of the wine produced by employing these grapes is its agreeable, slightly bitter taste that remains in the mouth.