PERRICONE NUANCES

The Perricone, also called Tuccarino, Guarnaccio or Pignatello, is a native red grape variety of Sicily, cultivated mainly in the western part in the provinces of Trapani, Palermo, and Agrigento. In past centuries the Perricone was widely used to produce Marsala Ruby in assembly with other local grapes. In the following years with the qualitative decline of Marsala and the consequent collapse of the local wine-growing economy, an unstoppable series of explants began, which today relegates the Perricone to a total area of ​​0.3% of the regional total. His destiny seemed marked, until, a decade ago, a small group of winemakers bet on the rebirth of the Perricone and began to recover the old vineyards and to resume their vinification, both in assembly and in purity. Perricone is a variety difficult to make wine, for this reason the grapes must be perfectly ripe and healthy, to avoid the extraction of vegetal scents that will be passed to the wine. The wines obtained from Perricone grapes in the purity present characteristic aromas of red fruits on the nose, and a large spicy range, where juniper and black pepper are just some of the components. On the palate the wine stands out for its elegance, its sumptuous body, a soft tannin, and a long persistence. In assembly it is often vinified with Nero d'Avola, which softens the tannins, or Nerello Mascalese, which brings acidity and olfactory finesse.