Central Italy's characterful white
Pecorino
An Adriatic white of body and grip — citrus, herbs, and minerality with real structure, no sheep involved.
The Grape
Pecorino is a white grape of central Italy's Adriatic regions, chiefly Marche and Abruzzo. Despite the cheesy name, it gives structured, medium-bodied dry whites with citrus, white flowers, herbs, and a saline mineral finish, with enough body to age.
History & Origins
Nearly extinct by the late 20th century, Pecorino was revived by growers in the Marche and Abruzzo who recognised its quality. It has become one of central Italy's most fashionable native whites.
Flavour Profile
Structured, herbal, and mineral.
Adriatic White
Lemon, green apple, sage, white flowers, sea salt
Medium-bodied and dry, with citrus and orchard fruit, a savoury herbal lift, and a saline mineral finish that gives real presence.
What to Pair It With
Pecorino's structure handles fuller dishes.
Grilled Fish
Body and salinity suit meatier Adriatic fish.
Herbed Chicken
Enough structure for white meats.
Vegetable Pasta
Herbal notes flatter greens and olive oil.
Where the Best Comes From
Pecorino centres on the central Adriatic.
Explore More Grapes & Regions
Discover the grapes and places that shape the world's greatest wines.