In campagna
Uve 100% Pecorino
Terreno “San Lazzaro” medio impasto - argilloso sabbioso
Terreno “Lava” medio impasto - argilloso
Sistema di potatura Guyot
Densità di impianto 3500 viti-ha
Orientamento dei filari est-ovest, ovest-est
Età delle viti 15 anni
Resa 55 hl-ha
Inerbimento su tutta la superfice per tutto l’anno
Nessun utilizzo di concimi
Raccolta manuale
Agricoltura biologica certificata
Zona geografica Marche sud – Piceno
Altitudine 290 m-slm
In cantina
Diraspatura, macerazione pellicolare a bassa temperatura, pressatura soffice delle uve, fermentazione controllata, maturazione in cemento sui lieviti per 6 mesi, affinamento in bottiglia minimo 6 mesi.
Vino biologico certificato
A tavola
Bottiglia Bordolese leggera
Capacità 750 ml
Gradazione 13,5 % vol.
Acidità totale 6.2 gl
Temperatura di servizio 12-14 °C
Il vitigno chiamato Pecorino è un autoctono marchigiano a bacca bianca. è diffuso soprattutto nel Piceno e porta questo nome curioso perché la zona dove veniva coltivato era dedita alla pastorizia.
Si tratta di un vitigno riscoperto di recente: rischiava di andare perduto perché, come molti altri vitigni italici, in passato è stato relegato in territori sempre più ristretti a causa della ridotta produttività e dello scarso interesse vinicolo. Risulta iscritto nel catalogo nazionale delle varietà fin dal 1871: la documentazione storica conferma che era conosciuto in molte aree viticole del centro (umbre, marchigiane, abruzzesi) e del sud Italia (pugliesi).
Al pecorino, negli anni e nelle località dove veniva coltivato, sono stati attribuiti numerosi sinonimi: uva pecorina o uva delle pecore, per i suoi richiami alle zone dove veniva praticata la pastorizia e dove questo vitigno era diffuso ma anche pecorino d’Arquata, pecorina arquatanella o arquitano. questi ultimi sono nomi che traggono origine dalla zona di Arquata del Tronto: è qui che il pecorino è stato “ritrovato” ed è indicativo delle sue caratteristiche. Si tratta di terreni collinari oltre 1000 metri sul livello del mare, dove dimostra la sua resistenza alle intemperie. il grappolo è lungo, di forma conica irregolare, gli acini hanno forma sferica e dimensioni medio-piccole, la buccia è sottile e abbastanza consistente. la foglia è di media grandezza, cuoriforme, arrotondata, quinquelobata, con lobi poco distinti, seghettata e dentata, sostenuta da un peduncolo verde pallido con sfumature rossastre, mentre il tralcio è gracile, di colore rossastro e con nodi frequenti.
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The grape vine known as pecorino is a white grape variety native to the Marche. It is most commonly found in the Piceno region and owes its peculiar name to the sheep that once grazed the area in which it was grown.
The variety was recently rediscovered, after being in danger of extinction because, as many other “indigenous” vines, it had been relegated to ever-shrinking niches by its low productivity and by the limited interest among vintners. Pecorino has been registered in the national catalogue of varieties since 1871: the historical record confirms that it was known in many wine growing areas of central (Umbria, Marche, Abruzzi) and southern (Puglia) Italy.
The wine, in its current version, is produced very frequently from the unblended single variety (even though the specification for the doc allows small percentages of other white grape varieties); this investment has largely paid off. Today, the pecorino varietal wine is a true oenological success story; its excellent quality earned it the moniker of “red dressed in white.” this wine is able to span the gap between mere wine lovers and true connoisseurs
Pecorino has a straw yellow colour with greenish reflections, is spicy in the nose, and has a smooth feel in the mouth; its flavour hints at ripe fruit, renetta apple, liquorice, and acacia and jasmine blossoms. If all this sounds too complicated, you only need to know that its good finish and pleasant aftertaste make it a versatile and truly surprising wine. It is a suitable accompaniment not only to savoury first courses, fish, and white meats, but also to the cured meats typical of the ascoli region; among them is the renowned ciauscolo (a typical sausage of a spreadable consistency). It is also a good match for the similar dishes of the national gastronomic tradition and beyond: a limitless range of pairings to be experimented with.
Over the years, pecorino wine has been known under many aliases in the locations in which it was cultivated: uva [grape] pecorina or uva delle pecore [of the sheep], recalling the areas where sheep farming was practiced and this grape variety was common, but also pecorino d’arquata, pecorina arquatanella, or arquitano. The last three names derive from the area of arquata del tronto. This area, where pecorino was “rediscovered,” also gives a clue about its characteristics. In these hills, over 1,000 metres above sea level, the vine displays its hardiness in harsh weather. Its elongated bunches are shaped as irregular cones, the small to medium sized grapes are spherical, and the skin is thin and fairly firm. Its leaves are of medium size, heart-shaped and rounded, with five scarcely separated and serrated lobes; they are supported by pale green stems with reddish hues. The shoots are slender, reddish, and quite knotty.
The hills of the Piceno offer the most suitable terroir to this vine and favour its consistently early harvest. Its musts, high in sugar and acids, yield wines characterised by a rich aroma, high acidity, and longevity. A fortunate exposure to the sun and the night breezes from the sibillini mountains create the microclimate that leads to pecorino’s remarkable balance, a balance of “exaggerated” figures for a wine born of a white grape vine: high sugar concentration, acids level over 8 g/l, ph around 3, and net dry extract greater than 24 g/l. A long-lived wine, potent and filled with energy, pleasantly savoury because rich in minerals, ashes, and acids.
Fonte: vinopecorino.com