CHARACTERISTICS

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Just like any respectful story, that of Pecorino is lost in the dawn of time. In the mid 19th century, in the Piceno region, which the ancient Romans confirmed as an excellent production land for wine, which they exported also to Gaul, the cultivations were mostly tree-trained grapevines in farm orchards. Specialised vineyards were only found in the mountains or in areas unsuitable for other cultivations. One of these grapevine enclaves, from which the antique local grape varieties used to produce today’s Pecorino wine come from, was found in Arquata del Tronto, a very small mountain village on the slopes of Monte Vettore in the National Monti Sibillini Park.

The Pecorino grape variety grew in this exact location, adapting itself symbiotically to the land where it has been growing for centuries. No compromises, no alterations to suit the law of change, but always true to its characteristics and to the close bond with its land. Today, the hills of the Piceno region are home to this grapevine which, from must with high sugar content and substantial acidic levels, gives life to intensely scented, long-lasting and highly acidic products, whose harvesting period is always precocious. The microclimate with perfect exposure to the sun and the night breezes from Monti Sibillini offers the unique balance of Pecorino, consisting of “exaggerate” numbers for a wine made from a white-berry grapevine: high sugar content and acid content higher than 8g/l, pH value of around 3 and a net dry extract above 24 g/l.

The Polytechnic University of the Marche region carried out a research project on some samples of Pecorino wine of Tenuta Cocci Grifoni made between 1997 and 2007 and compared it with other bottles of Offida Pecorino DOC of other producers. They found that, from a chemical point of view, the higher alcohol values are excellent in the samples of Pecorino of Tenuta Cocci Grifoni and in higher quantities compared with other wines of other producers of the area. None of the samples analysed had short-chain fatty acids and this is a sign of the product’s quality. Generally speaking, there is a high concentration of esters and this factor contributes strongly in the “fruity” aromatic characteristics typical of this type of wine. To conclude, most of the samples of Tenuta Cocci Grifoni had salicylic acid, which is a very healthy substance.

The sensorial profile also showed that the samples of Tenuta Cocci Grifoni have an olfactory intensity that increases as the wine ages.