1/5
SweetnessDrySweet
The grape archive
Pecorino
Pecorino
A high-acid Adriatic white grape with lemon, ripe pear, herbs and enough texture for serious gastronomic wine.
Typical flavour register
01Lemon02Pear03Yellow apple04Sage05Mineral
In the glass
A visual taste profile.
These scales describe a representative dry expression. Climate, harvest date, yields and winemaking can move an individual wine in another direction.
4/5
AciditySoftFresh
1/5
TanninSilkyFirm
3/5
BodyLightFull
3/5
FruitSavouryFruit-led
Where it grows
From origin to the wider vineyard.
The first country is the grape’s principal reference point; the remaining countries show important established cultivation rather than a complete planting census.
Italy
Core countryAbruzzo · Marche · Puglia
Three useful expressions
Bright & unoaked
Fresh fruit and stainless-steel ageing keep the wine direct and energetic.
Textured & gastronomic
Lees contact, ripe fruit or subtle oak can add breadth without losing freshness.
Complex & age-worthy
Selected sites and careful maturation create more layered, cellar-worthy wines.
Handling
Serve8–11 °C
GlassMedium white-wine glass
DecantUsually unnecessary
CellarBest enjoyed young; serious examples longer
At the table
Pair it by weight, freshness and aroma.
How we recognise this grape
In a blind Wineflight, we first look for lemon, pear and yellow apple. We then test that impression against lively to high acidity and a medium-bodied texture; the balance between aroma, freshness and texture is more reliable than any single scent. Pecorino naturally combines high acidity with ripe stone fruit and herbal depth, explaining its revival in the hills of Abruzzo and Marche.
This is a practical tasting cue from our Wineflight experience, not a fixed recipe: origin, ripeness and winemaking can shift the profile.
Reference databases and further readingVIVC · Variety database ↗OIV · Vitivinicultural data ↗Wine Folly · Grape guide ↗