Native to the Abruzzo and Marche regions that are framed between the sandy
Adriatic coastline, Sibylline Massif and the inland Apennine Mountains of central
Italy – Pecorino is known for creating exceptionally flavourful wines. This variety
that’s associated with the cheese of the same name (and translating roughly as
“grape of the sheeps” – who apparently also liked it), has concentrated aromas,
good alcohol content and a lively, bright acidity. While popular, it was primarily
used as a blending component to improve the quality of other regional white
wines. Then, in part due to naturally low yields of fruit, Pecorino cultivation all but
disappeared, having given way to arguably less-remarkable grape varieties such
as Trebbiano and Passerina, both of which offer much higher productivity. Now,
largely due to visionary vintners in this region, it thankfully is again resurgent and
in spite of the vine stock being young, is producing aromatic and flavourful wine.
Here, nearby to the village of Loreto Aprutino, the Talamonti winery with its 32
hectares of vineyard in the unspoiled Tevo Valley, benefits from soil that’s infused
with wind-blown volcanic ash, as well as, mineral deposits left behind by Europe’s
southern-most glacier: the Ghiacciaio del Calderone. This historically rich region
has wine-making traditions dating to at least the age of the Etruscans early in
the 6th century BC. Somewhat later it developed its agricultural diversity adding
bay leaf trees, olive groves and surprisingly, highly prized potatoes!
If you need an additional nudge to help move you slightly out of your white wine predisposition(s), then also know that this varietal bottling was a Gold Medal
winner at the 2013 International Wine Challenge.
TALAMONTI TRABOCCHETTO PECORINO 2012
VINTAGES – LCBO Product #372474 | 750 mL bottle
Sugar Content Descriptor: XD
Made in: Abruzzo, Italy
By: Cantine Talamonti
Release Date: July 5, 2014
Straw-hued with vibrant fruit-forward flavours of pear and apple, this dry and
aromatic wine is wrapped in a crisp, fresh acidity. Ideal with grilled fish and
calamari or lobster, fresh cheeses, pasta, and legume soups.