The Perricone grape is an indigenous black variety originating from western Sicily. In the late 19th century, Perricone was the most cultivated grape in the provinces of Palermo and Trapani, where it is also called Pignatello, and it was also found in the provinces of Caltanissetta and Agrigento. The synonym Pignatello is thought to derive from the “pignatidare,” the clay-rich red soils of Trapani used to make terracotta cooking pots called “pignatte.” This type of soil is particularly well-suited for the Pignatello grape, hence the name. Perricone was used primarily in the production of Marsala Ruby, which initially drove its popularity. However, in the first half of the 20th century, as consumption of Marsala declined, so did the cultivation of Perricone, leading to its near abandonment.
Today, Perricone is experiencing a resurgence and is included in many designations of origin in Palermo, Agrigento, and Messina, such as Contea di Sclafani DOC, Delia Nivolelli DOC, Eloro DOC, Monreale DOC, Marsala Rubino DOC, and in several IGT areas. It is often blended with Nero d’Avola, creating high-quality wines. In the 19th century, Perricone was the most important black grape in Sicily in terms of cultivation, but it faced significant challenges throughout the 20th century. In the mid-19th century, it was hit hard by the phylloxera crisis, showing greater sensitivity to the pest compared to other grapes. Despite this, its cultivation continued into the present day, though it never regained the widespread planting of earlier years. Western Sicily remains the prime area for Perricone, where it is grown using minimal pruning and small training methods, and in some cases, in cordon-trained vineyards. Perricone has consistent yields and high vigor, with early bud break and medium ripening time.
The grape clusters are medium-sized, conical-pyramidal, elongated, and winged with dense bunches. The berries are medium, round, and covered with a thick layer of bloom, with dark blue, almost black skins. Perricone wines have a complex nose, with spicy aromas of juniper and black pepper, alongside red fruit notes of marasca cherry jam, plums, and cherries, with a delicate vegetal undertone. On the palate, the wine exhibits exceptional elegance, supported by solid and smooth tannins, good alcohol content, and long persistence. Perricone wines pair excellently with soups, cheeses, and elaborate red meat dishes.
