RARE GRAPE VARIETAL RESOURCE

History: Pecorello is a white grape variety native to Calabria, traditionally cultivated in the central-northern area of the region, in particular in the provinces of Cosenza and Catanzaro, along the slopes of the Sila and in some hilly areas of the Calabrian Apennines. Its origins are poorly documented, but the presence of the name "pecorello" in local and cadastral sources as early as the nineteenth century, and the traditional use in blends with other native white vines, testify to its ancient roots in the territory. The name probably derives from the local dialect and alludes to the shape of the grape or the lightness of the wine obtained, "humble" like a sheep.

After a long period of marginality, the vine has been re-evaluated since the 2000s, thanks to the commitment of some companies and consortia attentive to Calabrian biodiversity. Today it is vinified both alone and in blends, often together with Greco bianco, Montonico or Guardavalle.

It is important to clarify that Pecorello is a completely distinct grape variety from the better-known Pecorino grape grown in central Italy.

Pecorello shows good resistance to drought, a precious gift in Calabrian summers, and is fairly tolerant of powdery and downy mildew. The thick skin makes it less vulnerable to botrytis, even in autumn rains. However, it requires attention during the ripening phase to avoid noticeable drops in acidity.

Pecorello musts are rich in sugars, with moderate acidity and good aromatic endowment, which makes them suitable for vinification both in steel and in large wood, depending on the style sought. The wine obtained can be fresh and floral or more structured and savory, depending on the cellar techniques used. In some cases it also lends itself to short macerations on the skins and to sparkling wine.

Although it is rarely bottled as a single varietal, it plays an important role in blends, contributing to both white and rosé wines, and occasionally even to lighter red wines. In these blends, Pecorello, officially registered in the National Catalog of vine varieties since 1971, imparts a distinct elegance and aromatic finesse, enhancing complexity and balance.

 (Courtesy of: https://www.quattrocalici.it/ & italyabroad.com)  

VIVC: http://www.vivc.de/index.php?r=passport%2Fview&id=9071

Parentage: Visparola & ?

Tasting notes: Pecorello wines have a bright straw yellow color, with greenish or golden reflections depending on the style with an intense aromatic profile. The nose expresses a fresh and floral bouquet, with notes of white flowers, broom, white-fleshed fruit (apple, pear), fresh almond and slight citrus or herbaceous hints. Some evolved versions also show mineral or honeyed notes, with touches of medicinal herbs.

In the mouth the wines are harmonious, flowing, balanced, with a nice acidic freshness, moderate alcohol content and savory finish. They are perfect for a quality daily drink, but also capable of surprising in the most complex versions, designed for evolution in the bottle.

 (Courtesy of: https://www.quattrocalici.it/)  

Food pairings:  Ideal food pairings include fish dishes, shellfish, vegetable-based appetizers, fresh cheeses and light first courses. Excellent with delicate white meats and typical preparations of Mediterranean cuisine, Pecorello is versatile and capable of enhancing simple and genuine flavors. (Courtesy of: www.viniou.it)

Production areas: 5 Terre di Cosenza DOC and 11 IGT denominations

Producers: https://www.autoctovino.com/grape/pecorello-greco-bianco-del-pollino/

Help us populate this website. Whatever verifiable information you could provide re: this varietal or others (story pertaining to the varietal, description, producer, importer etc...) would be appreciated. See Contact page or email please

Aiutateci a popolare questo sito. Ogni informazione verificabile che potrete fornire su queste o altre varietà (storia della varietà, descrizione, produttore, importatore, etc…) sarà molto gradita. Per questo potete indirizzare le informazioni utilizzando la sezione Contatti o l' email.