Perricone is a red grape variety grown in the south of Italy, particularly in the island of Sicily.

Perricone has a deep purple hue, with intense aromas of blackberry, black cherry, raspberry, and violets. On the palate, it has high tannins, moderate acidity, and flavours of red berry fruits, black pepper, and a hint of smoke.

Perricone is primarily grown in the west coast of Sicily, in particular the privince of Palermo and Trapani. Perricone is considered a low-yielding variety and can be prone to developing bunch rot. To avoid this, it is important to follow good viticultural practices, such as proper vineyard spacing, adequate water supply, and frequent canopy management. In the winery, Perricone wines can be made in a variety of styles, from light and fruity to more robust and tannic. In Sicily, Perricone is often blended with Nero d’Avola and Frappato. Historically, it was used to make a rustic local rosé wine blended with white varieties and ruby Marsala. Perricone is a great match for beef, lamb, and game dishes. It can also be paired with hard cheeses and roasted vegetables.

Perricone wines were highly regarded and sough-after in 19th century in Europe, known as Zucco Rosso.