THE WINES OF THE REGION
Something different for lovers of Italian wine.
Le Marche produces a large variety of wines including 12 varieties
of wine carrying the D.O.C. (Denominazione di Origine Controllata)
label. Many of these wined are little known outside of Italy but visitors
to the region have a pleasant surprise when they try the local wine
produced by many small aziendas and cantinas.
The following varieties of vines are the most common, growing well
on the gentle slopes of the hilly region: Montepulciano d'Abruzzo,
Sangiovese, Ciliegiolo, Pinot nero and bianco, Verdicchio, Trebbiano,
Malvasia of Tuscany, and Maceratino.
INDEX Bianchello del Metauro
Rosso Conero
Bianco dei Colli Maceratesi Rosso Piceno
Esino Bianco Sangiovese dei Colli Pesaresi
Falerio dei Colli Ascolani Verdicchio dei Castelli di Jesi
Lacrima di Morro d'Alba Verdicchio di Matelica
Offida (Rosso, Pecorino, Passerina) Vernaccia di Serrapetrona
Others
Verdicchio dei Castelli di Jesi.
Without a shadow of doubt the jewel of the region. Better known than
most, it's well earned fame has resulted in the export of large quantities
of the wine, especially to Great Britain and the USA.
Clear and intense, the colour is a pale straw with a very slight greenish
tint. Full bodied, it has a dry harmonious taste with a pleasing,
slightly tannic aftertaste and a delicate, characteristic nose.
It comes with a minimum alcoholic content of 12% by volume and is
produced mainly from the Verdicchio grape to which may be added a
quantity of Malvasia and Trebbiano together forming a maximum of 20%
of the total.
Considered the 'the best wine for fish in Europe' Verdicchio should
be served chilled and is an inseparable companion of all fish based
dishes such as brodetto (fish soup), antipasti ai frutti di mare (hors
d'oeuvres of mixed fish), risotto alla marinara (a delicious fish
based rice), grilled and fried fish and all white meats.
The 'classico' Verdicchio dei Castelli di Jesi is restricted to a
zone with the town of Jesi at it's center.
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Sangiovese dei Colli Pesaresi
A rich garnet red wine with reflections tending toward violet. With
a strong predominance of the Sangiovese grape growing on the hills
in the Pesaro province in the north of the region. The addition of
a small quantity of Montepulciano and Ciliegiolo grapes (not more
than 15%) determine it's preparation.
A refreshing dry taste with a pleasant, slightly stringent aftertaste.
Alcohol content of not less than 11.5% it preferably accompanies roast
and grilled meats and the tasty first courses of the Le Marche region:
Vincisgrassi (a slight variation to lasagna), Cannelloni and Ravioli.
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Bianchello del Metauro
A wine with a history going back to 500 b.c. has certainly stood the
test of time. Coloured a light strawish yellow and with a fresh dry
taste with pleasing overtones, it has a minimum alcoholic content
of 11.5%. The wine is produced from grapes of the same name to which
may be added Malvasia of Tuscany up to a maximum of 5%. A typical
wine for fish dishes and marries perfectly with exquisite marinade
specialties of the Marchegiana coast.
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Lacrima di Morro d'Alba
A high quality wine produced in a small area north of the River Esino
in the province of Ancona with Morro d'Alba at it's center. It is
produced from the lacrima grape, native of the area. A rich ruby red
with violet reflections in young wines. A pleasant, dry but smooth
taste and a rich fruity nose reminiscent of bilberries and violets.
Almost a varietal, a maximum of 15% of other grapes of approved varieties
may be added for correction purposes, normally Montepulciano and Verdicchio.
After the first racking in late December a 2nd fermentation is induced
by the addition of a must produced from partially dried grapes (a
method known as the 'governo Toscano').
Normally consumed as a young wine during the year of bottling but
sometimes aged for up to 3 years. Best served at below room temperature
(around 15°C) Goes well with Vincisgrassi, lasagna, pasta dishes
with a tomato and meat sauce, all roast and grilled red meat and game.
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Esino Bianco
A very slight straw colour with greenish reflections. The production
area is most of the province of Ancona and a large area of Macerata.
A characteristic intense nose and a fresh dry taste very similar to
verdicchio given that a minimum of 50% verdicchio grape is used in
it's production. The rest is made up of white grapes of the production
zone authorised by the D.O.C. authorities - normally Trebbiano and/or
Malvasia. Minimum alcohol content 10.5%. A sparkling (frizzante) version
is also produced, minimum alcohol content 9.5%.
Served at a temperature between 9° and 12°, accompanies most
1st courses, white meats and due to it's lower alcohol grading does
not overpower the most delicate fish dishes, molluscs and crustaceans.
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Rosso Conero
Produced from grapes which ripen in a restricted sunny area in the
foothills of the mountain which goes by the same name just south of
Ancona. The prevailing protagonist of it's composition is the fruit
of the Montepulciano vine to which may be added Sangiovese in quantity
not exceeding 15% of the total. It is an exceptional wine with a remarkable
Mediterranean temperament, a ruby red colour, clear and brilliant,
dry flavour pleasing to the taste, rich fruity nose, full bodied and
velvety. Alcohol content not less than 11.5%.
It was particularly appreciated by the ancient Romans and is an ideal
companion of roast meats, game and in general all rich and spicy food
- a strong personality.
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Verdicchio di Matelica
The production area is more elevated above sea level and further
west than it's cousin dei castelli di Jesi, a fertile territory situated
on the lower slopes of the Apennines.
It has very similar characteristics to Verdicchio dei Castelli di
Jesi but with a more impulsive character, simpler and fuller bodied,
derived from it's mountainous origins.
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Vernaccia di Serrapetrona
A typical wine of the small district from which it takes it's name.
It is a Spumante (sparkling wine) obtained by natural fermentation.
Red, a true jewel of variant colour ranging from garnet to ruby with
a fine and lively intoxicating sparkle, sweet or semi-sweet (amabile)
with a pleasing slightly bitter background.
With it's 11.5% alcohol it is an excellent red dessert wine but drunk
on it's own reveals an exceptional, sweet and delicate fragrance.
Fundamental to it's production is the Vernaccia grape, in part, slightly
over-ripened to which is added modest quantities of Montepulciano,
Sangiovese and Ciliegiolo.
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Bianco dei Colli Maceratesi
A pale straw yellow colour, refreshing dry taste and 11% alcohol minimum.
It is produced from the Maceratino grape (min. 80%) The rest being
made up with small quantities of the Tuscan Trebbiano grape, Malvasia
and Verdicchio grown in the production area.
It is first-rate with hors d'oeuvres and pasta dishes in general.
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Rosso Piceno
Amongst the twelve, the one that covers the largest zone of production
covering the entire lowlands and medium hills of the centre and south
of the region. In the most part, the territory inhabited by the ancient
Piceni.
Sangiovese and Montepulciano are used in it's production with added
small measures of Trebbiano and Passerina. A beautiful ruby red colour
and a pleasant dry and fruity flavour graded at 11.5% which increases
to 12% which qualifies the wine as 'superiore'.
Typical of the hills above Ascoli Piceno which degrade towards the
sea. Accompanies dishes of roast meats ( best with lamb), fries and
grills and seems made to measure with the choice fried olive ascolane
(large green olive stuffed with minced meat and fried in bread crumbs).
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Falerio dei Colli Ascolani
A beautiful clear strawy yellow colour, delicately perfumed with a
pleasant, not too dry taste, moderately acid. Alcohol content 11.5%.
Those who say they don't like white wines usually change their minds
at first taste. An impeccable companion to fish and hors d'oeuvres.
The grapes used in it's production are the Tuscan Trebbiano, Tuscan
Malvasia, Pinot bianco, Verdicchio, Passerina and Pecorino cultivated
on the gentle slopes around Ascoli and Fermo.
Back to Index
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Offida
The most recent to receive the DOC label (2001). The production area
is the hills north of Ascoli Piceno and south of the River Aso. Unlike
other DOCs of Le Marche, Offida comes in both red wine and white wines
in different varieties as noted below:
Offida Rosso is a ruby red tending towards garnet. A well structured
wine with a complex fruity nose slightly ethereal and a pleasing dry
harmonious taste. It is produced from a minimum of 50% Montepulciano,
a minimum of 30% Cabernet Sauvignon and a maximum of 20% of authorized,
non-aromatic red grapes of the production zone. Aging is carried out
for 24 months, 6 months of which is spent in oak barrels of no more
than 500 litre capacity. On top of this it is obligatory that the
wine stands a further 6 months in bottles before release for public
consumption. Minimum alcohol content is 13%. Is also produced as 'superiore'
and 'novello'.
Served at 16° to 18°C accompanies food with rich flavoured
sauces such as ragu, red meats and game meats in general as well as
seasoned cheeses.
Offida Pecorino Pale straw coloured with a slight greenish hue. Made
from a minimum 85% pecorino grape. Up to a maximum of 15% of other
authorised, non aromatic white grapes of the production area may be
used. Pleasant nose and flavour typical and characteristic of the
grape variety. Minimum alcoholic content is 12% by volume. Drunk young,
the pleasing slightly acidic taste goes well with delicate sea foods,
especially crustaceans and fish soups. When matured for 12 months
may accompany all sea food dishes and white meats.
Offida Passerina is a very pale yellow with a golden hue. Produced
from the passerina grape - minimum 85% and the rest made up of authorised,
non-aromatic white grapes of the production area. The pleasing scent
and slightly acidic flavour are characteristic of the passerina grape.
Minimum alcohol content is 11.5%. Drunk young is an ideal accompaniment
of specialist fish dishes, especially molluscs and crustaceans.
Offida Passerina Spumante produced from grapes as above. Secondary
fermentation by the classical 'champagne' method, the process requires
a minimum of 6 months.
Pale straw yellow, slightly fruity nose typical of the grape variety.
Minimum alcohol content is 11.5%.
Offida Passerina Passito. The word passito refers to the method of
producing a wine from dried or partially dried grapes in order to
raise the relative sugar content which gives a characteristic flavour
to the resulting wine. Grapes as per Offida passerina above are normally
dried on the vines but maybe continued indoors under controlled conditions.
Drying is carried out until the sugar level reaches at least 260 grams
per litre of must. The pressing is carried out not before the 1st
of December of the year of harvest and not later than 31st of March
of the following year. Because of the high sugar content, fermentation
is rather slow and is stopped naturally with a residual sweetness
by the increasing alcohol content. Minimum alcohol content is 15.5%
of which 13% must be produced naturally. The colour is a clear yellow/amber.
The wine is aged for at least 18 months, 12 months of which is in
wood. Nice with Italian pastries and well seasoned cheeses.
Offida Passerina Vino Santo. Production is similar to passito except
that the grape drying procedure is carried out entirely on racks in
an ambient where temperature and humidity are controlled. No forcing
is permitted. The wine is produced in a much smaller area, namely
within the territory covered by the communes of Offida and Ripatransone.
Strict controls on soil types and terrain, only well drained slopes
in full sun.
Alcohol content by volume is 15.5% minimum of which at least 13% is
produced naturally.
Colour is rich amber. Bouquet typical of wines produced from grapes
'passito', slightly ethereal and intense. Taste velvety and has the
characteristic 'passito' flavour.
Aging is 36 months of which at least 24 months in wood barrels of
not more than 500 litres capacity.
An excellent desert wine, also suitable as an after dinner drink
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middle of Le Marche - this great wine producing region - click
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