An elegant wine with an intense character, Pecorino has a surprising capacity for maturation and refinement that lasts for many years.

With the origins of this grape in Central Italy, in the small town of Arquata del Tronto in the Piceno area of ​​the Marche, it is a popular international wine.

The cultivation of the vine and the production of wine are regulated by Offida DOCG Pecorino which protects its history, value and quality.


The best Pecorino, with strong acidity and intense minerality, can also mature for many years similar to aged red wines.
It is a characteristic that this wine shares with only a few other whites, including Riesling and Chenin Blanc.

A structured and complex wine, Pecorino presents a golden yellow color with a slight greenish reflection, great liveliness, crystalline and consistent.

The aroma is intense with balsamic notes of aromatic herbs, eucalyptus and mint with ripe yellow fruit of peaches, citrus bergamot and mineral components.
The mouthfeel is intense with persistent freshness and flavor.
The long finish has citrus and fresh sage references.

Definitions of this grapevine


In wine, acids are important components. They are responsible for the characteristic sensation of bright freshness on the palate, typical of white and sparkling wines.


Wines designated by the Italian Denominazione di Origine Controllata (Controlled Designation of Origin) that have distinctive characteristics of superior quality, determined by the grape variety and the area of ​​production, as well as by the processing and aging techniques


Wines designated by the Italian Denominazione di Origine Controllata e Garantita (Controlled and Guaranteed Designation of Origin) that are subjected to stricter rules than the DOC wines and that have been recognized for five years as a DOC wine.


Wines designated by the Italian Indicazione Geografica Tipica (Typical Geographical Identification) to define a geographical name of an area.


An insect pest of American origin that arrived in Europe in the second half of the 1800s and spread to all vineyards. It causes damage at the root level with the formation of knotty galls and then a consequent loss of water absorption capacity at the leaf level. The infection appears silently until you notice that the plants begin to die.


A fungal disease, similar to mildew, that makes the leaves on the vine brittle and then attacks the bunches preventing the berries from ripening.

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