Perricone is a red grape from western Sicily.
Other names are Pignatello, Guarnaccio and Tuccarino.
Sour Cherry |
Blackberry |
Plum |
Jam |
Juniper |
Black Pepper |
Spices |
Chocolate |
Perricone is known to taste Berries, Juniper and Black Pepper.
Perricone is known for Fruity wines with good Concentration and Tannins:
BODY | Medium - Full | ||
TANNINS | Medium - High | ||
FRUIT | Medium - Plus | ||
ACIDITY | Medium - High | ||
|
Salami |
Ham |
Chili |
Indian Curry |
Tomato Pasta |
Pizza |
Lasagna |
Hamburger |
Tuna |
Lamb |
Pork |
Veal |
Perricone pairs well with American, Italian, and Asian food.
Excellent Pairing:
Acidic Sauces. Tomato Sauce. Indian Curry.
Mushrooms. Vegetable Soups.
Olives. Capers. Eggplant.
BBQ Meat and Veggies.
Hamburger. Chicken. Pork. Veal. Lamb.
Cheese:
Mature Cheeses. Pecorino. Parmigiano. Manchego. Cheddar.
Sicilian Specialities:
Arancini (Filled Rice Balls)
Melanzane Parmigiana (Parmesan Eggplant)
Pesto alla Trapanese (Red Pesto).
Involtini alla Siciliana (Sicilian Rolls)
Pasta with Ricotta and Favette.
Sicilian Style Tuna
The Perricone grape is an autochthonous black grape originating from western Sicily.
In the province of Trapani it is called Pignatello from Pignatta, a terracotta cooking pot. The red aluminous soil used for terracotta pots is ideal for Perricone vines. Hence the name.
Perricone is used for the production of Marsala Ruby.
In the mid-nineteenth century Perricone suffered of Phylloxera, but today the cultivation has resumed.
DNA testing shows that Perricone derives from Gaglioppo. Read More ...
DOC of Sclafani County, Delia Nivolelli, Eloro, Monreale, Marsala rubino and numerous IGTs.