Italiano
Pecorino, the wine not the cheese
Pecorino is the name one of the most loved sheep cheeses in Italy but it is also that of a wine named after the grape it is made from. The grape is for the most part cultivated in the Marche region and it seems its most ancient origin was in Arquata del Tronto, one of the towns that was damaged by the recent and tragic earthquake. From there it spread to Abruzzo, a region known for its herding.
Pecorino wine today is having a great success and in 2011 the town of Offida, in the province of Ascoli Piceno, was given a DOCG classification. The wines made from this grape are fragrant, full-bodied and nicely upheld by their acidity, which decidedly enhances their drinkability and gives them a particular touch of elegance. In some cases, as with the Ofena Frontone made by Luigi Cataldi Madonna, right in the heart of the Majella Natural Park, the aromas have an exotic tonality of passion fruit and mango. Other versions, like Offida Pecorino Ciprea from San Savino and Velenosi’s Villa Angela, both from the province of Ascoli, stand out with their citrus notes and a softer structure. All these wines, however, have very particular characteristics that exalt a native grape with an odd name but one that produces wine of remarkable quality.
All Pecorino wines cost between 10 and 25 euros in a wine shop and should be served at between 8-10°C and are best paired with shellfish and seafood in general.
