Perricone

Perricone is believed to have arrived in Sicily with the ancient Greeks, making it one of the island's oldest cultivated varieties. The grape received its first documented mention in literature in 1735, by which point it was already well established across western Sicily. At its peak in the 18th and 19th centuries, Perricone covered an estimated 34,000 hectares and served as a key component in Marsala Ruby, the fortified wine that made Sicily famous internationally. The devastation of phylloxera in the late 19th century reduced plantings dramatically, and declining Marsala consumption through the 20th century pushed the variety to the edge of extinction. A determined revival beginning in the early 2000s has brought Perricone back as a respected varietal wine.

• Believed introduced to Sicily by the ancient Greeks
• First documented in 1735; covered 34,000 hectares at its 18th-19th century peak
• Was the main component in Marsala Ruby (Marsala Rubino)
• Phylloxera and falling Marsala demand nearly caused extinction in the 20th century

Perricone is concentrated in the western provinces of Sicily, spanning Trapani, Palermo, Agrigento, and Caltanissetta. The variety thrives on mid-altitude hill sites with red clay and compact clayey soils, known locally as pignatidare, a name that likely gave rise to one of its many synonyms, Pignatello. Sicily's warm Mediterranean climate suits Perricone well, and despite being low-productive, the grape demonstrates exceptional drought resistance, an important trait in this arid region. It is one of over 70 indigenous varieties recorded in Sicily, reflecting the island's extraordinary viticultural diversity.

• Concentrated in western Sicily: Trapani, Palermo, Agrigento, and Caltanissetta provinces
• Planted on mid-altitude hills with red clay and compact clayey soils
• Highly drought-resistant; low-yielding but well-adapted to warm, arid Mediterranean conditions
• One of over 70 indigenous Sicilian grape varieties

Perricone produces full-bodied red wines with a deep ruby color carrying purplish hints. The grape's thick, waxy skin drives strong tannins and delivers notable resistance to fungal diseases in the vineyard. On the palate, wines show high acidity alongside red berry flavors, earthy notes, and a characteristic herbaceous quality. Perricone is one of the last varieties to ripen in Sicily, and it performs at its best when grown on elevated sites in the warm Mediterranean climate. It is frequently blended with Nero d'Avola and other Sicilian varieties, though varietal bottlings requiring a minimum of 80 to 85 percent Perricone depending on the DOC are increasingly common.

• Deep ruby with purplish hints; full-bodied with high acidity and strong tannins
• Flavors of red berry, earth, and herbaceous notes
• Medium-sized, round, deep blue-purple grapes with thick, waxy skin
• One of Sicily's latest-ripening varieties; often blended with Nero d'Avola

Perricone is permitted in five Sicilian DOC designations: Contea di Sclafani, Delia Nivolelli, Eloro, Monreale, and Marsala. In Marsala production, it contributes to the Marsala Rubino style, a fortified dessert wine. Because DOC production of varietal Perricone remains limited, most modern single-variety bottlings appear under the broader Sicily IGT designation. The variety also goes by a notable range of synonyms across the island, including Pignatello, Tuccarino, Guarnaccia Nera, Nieddara, and several others.

• Permitted in five DOCs: Contea di Sclafani, Delia Nivolelli, Eloro, Monreale, Marsala
• Used in Marsala Rubino, a fortified dessert wine style
• Most varietal wines labeled under Sicily IGT due to limited DOC production
• Carries more than a dozen documented synonyms, including Pignatello and Guarnaccia Nera