Red
Perricone
Also called Pignatello.
A Sicilian red grown in the west of the island, deeply coloured and firmly tannic with dark fruit and a bitter, herbal finish. It was widely planted before phylloxera and largely replaced by Nero d'Avola afterwards, and it survives in small quantities.
Worth knowing
Its other name is Pignatello. It was historically used to add colour and tannin to Marsala and to weaker reds, which is a job that rewards exactly the qualities that make it hard to sell as a varietal wine.
Where it is allowed5 appellations