July 17, 2019

Tiberio Pecorino 2018

Tiberio Pecorino

Pecorino has started to gain attention recently and I am beginning to taste more and more of them at Italian wine tastings. After tasting the excellent 2017 vintage last year, I was made a determined effort to taste the current vintage when I saw it. 

Siblings Cristiana and Antonio Tiberio have the trusteeship of the family winery just to the East of Rome. Their pecorino grapes come from higher altitude vineyards on predominantly limestone rich soils. The name of this grape means ‘sheep’ in Italian which is why the word pecorino more often brings to mind the nutty sheep’s milk cheeses.

It has a history similar to that of viognier, the Northern Rhone grape variety. Subsequently, after becoming a rarity in vineyards it is finally now being embraced again. Interestingly, this 15 year old vineyard is one of the oldest in Abruzzo.

Of course, there is nothing cheese-like in the aromas of the Tiberio Pecorino. More like nutty almond, jasmine, honey and savoury herb aromas. A dry, fuller bodied style of white that has a flush of fresh acid. This acid profile drives the savoury spicy fig, floral and nut finish to a lingering crisp finish.  It is a stylish introduction to this grape which you will see plenty of in the future. This is assured as it makes a versatile food wine that will suit a creamy seafood dish as easily as a grilled chicken salad. 

By the way, this is also is a wine that will respond well to some cellaring. This will allow that honeyed note to continue to develop.

Quickie review «A fresh, white Italian wine with a spicy, nutty, floral and fig fruit and a fuller curvaceousness that should become one of the benchmarks of the variety.» 

Country of Origin: Cugnoli, Italy 
Tasting Date: March 2019 
Price: UK£14 |€17 | US $19+ 
Drink: now – 10 + years
Needs food: no 
Source:Tasting

To see the review of the Tiberio Pecorino 2017, please click here.

Visit Tiberio.it for more information.   

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2 Comments

  1. Darby Higgs

    Confusing name, people expect cheese. Chalmers have introduced this variety to Australia and made an attractive white wine from it. it will be interesting to see if other Aussie producers do so as well.

  2. Lisa Johnston

    It is a confusing name isn’t it! I think that it is one that would do well in Australia for sure. I’d love to see the Chalmers version. Thanks Darby!

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