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The Perricone grape is a native red variety of Western Sicily and in the late 19th century was the most cultivated variety in the provinces of Palermo and Trapani (where it is called Pignatello) and was also grown in the provinces of Agrigento and Caltanissetta.
The name Pignatello, some say, comes from the name “pignatidare”, the red soils of the Trapani area because it was used for making cooking pots, “pignata”. This type of soil is particularly suited for the Pignatello grape, hence the name.
The Perricone grape variety is used for the production of Marsala Ruby, thanks to which it initially was widely planted. In the first half of the 20th century, when the consumption of Marsala gradually started to reduce, so its cultivation suffered, the grape become almost completely abandoned. Thanks to the perseverance of some sensible winemakers, the Perricone grape has been included in the disciplinary of the DOCs Contea di Sclafani, Delia Nivolelli, Eloro, Monreale, Marsala and in numerous IGTs.
The Perricone berry is black, spherical with very waxy, thick, dark blue skin. The bunch is conical-pyramidal, sometimes winged, sometimes long, compact with a medium size, pentagonal round leaf and has good production.
The Perricone grape produces a ruby-red wine, with a characteristic vinous aroma; on the palate is dry, fairly full-bodied and balanced.