Pecorello is a lesser-known white grape variety from Calabria, mainly found in the province of Cosenza, and locally known since the late 1800s. Among its synonyms is “Pecorino,” but this should not suggest any relation to the Pecorino grape of central Italy, as they are entirely different varieties. Pecorello is therefore considered a true Calabrian variety, most likely traceable to the Greco grape from the Rogliano area in Cosenza province. The grape was first described in Calabria at the end of the 19th century, although its presence may date back even earlier. As a wine, Pecorello remains relatively unknown and is often used in blends. However, the Pecorello of Rogliano deserves recognition in the Calabrian wine scene, which is typically dominated by Gaglioppo and Greco.

Recently, single-variety Pecorello wines have started to emerge, vinified in stainless steel to preserve its floral and fruity character and maintain its appealing acidity. From an ampelographic perspective, Pecorello has medium to large leaves, orbicular, either trilobate or entire. The bunch is medium-sized, cylindrical or conical, simple or winged, ranging from loose to slightly compact. The berries are small to medium, spherical, with a thick, consistent, and pruine-covered bluish-violet skin.