And it really seems to be the case for this grape variety, once destined for extinction due to its low yield, which has instead carved out an important place among Italian white wines.
An indigenous variety from the area of Ascoli Piceno in southern Marche, northern Abruzzo, and parts of Lazio and Umbria, it was once used as a blending grape to improve certain blends.
Known since antiquity, neglected because the more profitable grazing of sheep was preferred over it (perhaps where it gets its name), it has survived to our day despite the difficulties associated with its productivity. It is above all in Marche that this grape variety has managed to give its best over the last decade, revalued through the dedication and foresight of some Marche producers.
The first major milestone was indeed reached in 2001 with the Doc Offida which, in addition to pecorino, is characterized by the presence of the other indigenous white-berried variety, the passerina; not forgetting Offida Rosso.
An important step, but not the only one, since in 2011 the Doc Offida became a Docg!
PECORINO, WHY?
The wine produced displays vibrant straw-yellow hues with greenish reflections, but it is on the nose that it gives its best. The impact is intense and elegant with distinct notes of flowers and fruits such as broom, pineapple and rennet apple, followed by hints of liquorice and anise.
On the palate a good structure and a pleasant freshness stand out, thanks to a notable acidity, the distinctive trait of this grape variety. As the wine warms in the mouth, pleasant fruity and mineral notes return.
It should be served at a temperature between 8 and 10 degrees, but trying it a little warmer could offer some pleasant surprises on the nose. It pairs perfectly with many typical Marche dishes, especially fish-based ones such as guazzetti, seafood antipasti, seafood soups, ravioli with sole fillets, and mixed fried dishes.
What do you think?
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