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The Pampanaro grape is an ancient authochthonal variety of Lazio, recently rediscovered, listed in the National Register of grapevine varieties in 2010, together with Capolongo b, Maturano n, Lecinaro b, Rosciola rs.
These varieties have been recovered thanks to an Arsial project (Regional Agency for Agricultural Development and Innovation in Lazio), aimed at identifying the most qualified clones for vines already enrolled in the Regional register of grapevine varieties, to bring out the distinctive elements and allow the development in the territory. So little is known of this variety, and there are very few manufacturers that offer it.
Its berry is white.
Passerina, a vibrant white grape variety that graces the vineyards of Central Italy, primarily in the picturesque regions of Marche and Abruzzo. While its origins remain shrouded in mystery, Passerina's unique character and adaptability have earned it a cherished place among Italian wine enthusiasts. Passerina thrives in the rolling hills of Marche and Abruzzo, but its presence extends to Emilia-Romagna and Lazio, showcasing its resilience and appeal across diverse terroirs.
The grape's rich history is reflected in its numerous aliases, including Campolese, Pagadebito Gentile, Trebbiano di Teramo, and Uva Passera, each hinting at its regional significance.
The name "Passerina" itself, derived from the Italian word for sparrow ("passero"), alludes to the birds' fondness for the grape's ripe, succulent berries, a testament to its irresistible sweetness.
Passerina wines exhibit a fascinating range of styles, reflecting the unique terroir of each region. From crisp, dry whites to elegant sparkling wines, Passerina offers a versatile palate experience. A hallmark of Passerina wines is their captivating bouquet, characterized by prominent notes of ripe citrus fruits, including lemon, grapefruit, and mandarin, often accompanied by subtle floral and herbal undertones. Passerina's natural acidity and aromatic complexity make it an ideal candidate for sparkling wine production, resulting in vibrant and refreshing bubbly creations.
The wine pairs well with a large variety of food, from seafood, to light pasta dishes.
The Pavana vine has spread to many areas of the Veneto and Trentino. It is cited by some authors, including Rovasenda, and Molon and Acerbi from the 19th century.
The name of this vine comes from a mispronunciation of a reference to its source, i.e. padovana (Padua).
The berry is black, big, spheroid with blue-black skin. The bunch is medium to large, conical, with one or two wings, medium compact with a pentagonal, five-lobed leaf.
The Pavana vine has late ripening and medium vigor.
The Pavana grape gives a wine of ruby red color, with fruity (berries), slightly vegetal scent. The taste is fruity, slightly bitter and a little sour.
The Pecorello is a minor grape of the Calabria region, present mainly in the province of Cosenza and locally known since the end of 19th century. Among its synonyms there is also “Pecorino”, but this is not to suggest a kinship with Pecorino grape known in central Italy, being an entirely different variety.
Its berry color is white, of medium-small size and spheroid shape. The skin is thick, substantial, medium waxy, amber colored. Pecorello’s bunch is medium, cylindrical or tapered, medium compact and sparse with medium-large leaf, orbicular, entire or trefoil.
The Pecorello grape has medium-high vigor, with vintage mid-late ripening and average production.
Pecorello gives a pale yellow wine with intense aroma. It is generally present in blends, both white and red or rose, where is able to confer a certain fineness.
The Pecorino grape is a white variety rooted in the Marche region that carries an air of mystery regarding its origins. Though its beginnings are somewhat obscure, Pecorino has found a significant home in Abruzzo, alongside its native Marche and Latium. Over the past decade, this grape has enjoyed a notable resurgence, having previously played a supporting role in blends. Now, driven by a renewed appreciation, Pecorino vines are being replanted and the fruit vinified on its own, yielding impressive wines with considerable structure. It's steadily carving out its place as another esteemed Abruzzese white wine, standing shoulder to shoulder with the renowned Trebbiano d'Abruzzo. Indeed, Pecorino is proving its mettle in producing fantastic white wines, whether enjoyed in their youthful vibrancy or with the added complexity of age.
The very name "Pecorino" whispers of the land and its traditions. Derived from "Pecora," the Italian word for sheep, it tells a tale of Abruzzo and Marche, regions steeped in a long history of sheep farming. The connection is no accident; sheep are drawn to the Pecorino grape, its early ripening making it one of the first sweet treats available from the vineyards. This early availability meant the sheep were often found nibbling on the ripening bunches. This natural attraction has lent its name to a grape now celebrated for the quality and character it brings to Italian white wine.
The wines obtained from Pecorino grapes are gaining significant recognition for their distinctive character. On the nose, Pecorino wines frequently showcase enticing aromas of white flowers, such as acacia and hawthorn, intertwined with notes of fresh fruit like green apple, pear, and that characteristic ripe peach. A subtle minerality, a whisper of the nearby Adriatic in coastal regions, often adds another layer of complexity to the aromatic profile.
On the palate, Pecorino wines typically deliver a refreshing and lively acidity, balanced by a pleasingly full body and a round mouthfeel. This structure allows them to pair beautifully with a range of cuisines. You'll often find a persistent finish with a subtle savory or almond-like note. Whether enjoyed young, where their fresh fruit and floral notes shine, or with some bottle age, which can lend greater depth and complexity, Pecorino wines offer a versatile drinking experience. Their growing popularity is a testament to their quality and their ability to express the unique terroir of their growing regions, particularly in Abruzzo, making them a must-try.
The Pedevenda vine is one of the oldest grape varieties, most of them forgotten, grown in the province of Vicenza. Its main use is for the production of the famous Torcolato (raisin, wine typology Breganze), although in some cases interesting dry wines have been obtained.
The first information about its cultivation date back to 1754, when Valerio Khanates aka Aureliano Acanti, includes “the grateful Pedevenda” among the famous wines of the Vicenza territory. Even Acerbi in 1825, and Zadar in 1901, speak of this vine, the first one citing it as Pexerenda and the other as Peverenda. The origin of the name is unknown.
The berry is white, medium, and oval with thick and consistent golden-yellow rose skin. The bunch is medium-large, elongated pyramidal, usually with a wing uttered, and with a medium or small, three-lobed leaf.
The Pedevenda grapevine has good vigor and vintage mid-early maturing.
The Pedevenda vine gives a straw yellow colored wine, with good acidity and structure.
Pelaverga vine is certainly a native of Saluzzo. In the Turin area it is known as synonymous with Cari. Pelaverga vine was then introduced in the town of Verduno in the 17th century by Beato Sebastiano Valfrè, who got some vine plants grown in the Saluzzo area.
The vine, due to the scarse production among other characteristics, seemed doomed to disappear. In the ‘70s, thanks to the intuition of some winegrowers of Verduno, the Pelaverga grape was recovered and saved from extinction.
The berry is black large, elliptical, short with very waxy, blue-purple skin. The bunch is medium to large, conical or pyramidal elongated, generally compact with a medium-small, pentagonal, five-lobed leaf.
The Pelaverga grape prefers dry hilly terrain with good exposure. It is sensitive to the bunch rot, which affects the consistency of its production. It is a variety of medium vigor, medium late maturation, medium-high, fairly regular productivity.
It gives a wine of ruby red color with purple hues. The scent is fruity with notes of spice and hints of black currant. The taste is dry and medium-bodied, not very alcoholic.
The vine small Pelaverga has origins that are not very clear, although it seems established that it originates from the area of Verduno in the Langhe area, where it is still cultivated.
It may have arrived here centuries ago coming from Saluzzo, but the differences from Pelaverga of that area are considerable, particularly for the berry size, which is the origin of the adjective “piccolo” (small) in the name.
The berry is black, medium-small, spheroid to ellipsoid, short with very waxy, blue-purple skin with gray accents due to bloom. The bunch is medium to large, conical or pyramidal elongated, with one or more wings, one with a long stalk, medium loose with a medium-large, pentagonal, three-lobed leaf.
The Pelaverga piccolo vine has high vigor with mid-late maturing. Its production is medium-high and fairly regular.
The Pelaverga piccolo grape gives a wine of ruby red color with violet hues, fruity on the nose with hints of spices, dry.
The Pepella grape is cultivated only on the Amalfi coast, mainly in the municipalities of Tramonti, Ravello and Scala. The first mention dates back to Rovasenda in 1877 who mentions it in the “Essay about universal ampelography”, referring to a table grape in the province of Naples called Pepe.
It is estimated that its introduction in the Amalfi coast is rather recent, in any case not earlier than the late nineteenth century. Its name is due to a phenomenon that leads to disparities in the size of the berries, so the cluster will generally have some normal berries and others the size of a peppercorn.
This grape is now almost eradicated - the few remaining strains are very old and can only be found in the vineyards of ancient cultivation and usually planted with other varieties of the Amalfi coast, as Biancatenera, Biancazita and Ripolo, with which composes the assembly of Doc Costa Amalfi white, in the province of Salerno.
The berry is white, small or very small, uneven, elliptical with yellow green, slightly waxy skin. Its bunch is medium long, tapered pyramidal, winged, and sparse with medium, pentagonal, five-lobed leaves.
The Pepella grape gives a straw yellow color wine with green hues. The fragrance is fruity with notes of apricot, honey and exotic fruits. On the palate is fresh with good body. Its features make it suitable for drying.
The grape Perera is known in the area of Valdobbiadene also as “Pevarise”. Once it was a very present variety in this area, especially in Santo Stefano and San Pietro di Barbozza and particularly sought after for the quality of its berries.
The name is probably due to the particular taste (pear) of the berry pulp, or the shape that recalls an inverted pear.
The Perera vine was particularly hit by the advent of phylloxera, as to practically disappear. Rediscovered, the vine Perera is mostly vinified in blends with Verdiso and Glera in the DOC and DOCG appellations of Prosecco wine.
The berry is white, medium, spheroid with very waxy, yellow-golden skin. The bunch is medium to large, conical or pyramidal, with one or two wings, medium compact with a medium-large, pentagonal, three-lobed leaf.
The Perera vine has considerable vigor and time of late ripening. Its production is not very regular because of its sensitivity to millerandage.
The Perera vine gives a straw yellow color with golden highlights. The scent is fruity and intense, fruity in the mouth, full and harmonious.
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