Perricone is an ancient Sicilian black grape variety, first documented as far back as the 18th century and historically associated primarily with western Sicily. Also known as Pignatello, it was long widespread in the provinces of Palermo and Trapani, where it was used in the production of traditional red wines and the ‘Rubino’ style of Marsala. The leaf is medium-sized, pentagonal and rounded, generally three-lobed, five-lobed or entire, with a dark green, slightly undulating upper surface. The bunch is medium-sized, conical-pyramidal in shape, sometimes winged or elongated, and compact; the berry is spherical, of medium size, with a dark blue skin tending towards black, very pruinose, thick and leathery, and fleshy pulp with a simple, sweet flavour. Today, cultivation is mainly concentrated in the provinces of Trapani, Palermo, Agrigento and Caltanissetta, in hilly and coastal areas where the grape variety expresses a distinct Mediterranean character. The wine has an intense ruby-red colour, with fruity aromas of dark berries and spicy hints, featuring notes reminiscent of black pepper, juniper and Mediterranean herbs. On the palate, it is dry, savoury and well-structured, supported by vigorous tannins and good freshness; ageing enhances its balance and ensures positive development over time. Some genetic studies have also suggested a kinship between Perricone and Sangiovese.
