Introduction
Highlights
The Wines of …
Cuisine
How long do I need?
When to come and visit ?

Introduction
Ancona is the capital and the population is 1,5 million.  the people from this region are called marchese . The names etymology is from the world Marches. Marche sits on the eastern side of central Italy. Nestled in between  the Apennine Mountains in the west and the Adriatic Sea in the east. Le Marche with its agricultural roots has many sunflower Olive And Cypress trees. Its an unspoilt and relaxed land.  Historically, Marche was considered almost totally agricultural with cereals, vegetables, livestock and grapes and Olives. Fishing has also been a major industry. Now Le Marche boasts  large footwear, leather goods ,household appliances and textile industries. Boasting 18 blue flag beaches, the draws of Senigallia, and Sirolo with massive limestone cliffs can provide interesting getaways from the wineries. There is a wonderful web of artistically and architecturally rich towns built or designed by by famous artists Rubens, Tiziano, Lorenzo Lotto.  Marche has remained largely untouched by mass tourism, however it is just as rich in culture, art and history as the rest of Italy, and on an aesthetic level many agree that it beats even Tuscany. In short Marche can be described as perfect on a geographical level being blessed with a long coastline and mountains on the other side, it is a food lover’s paradise, a fashion lover’s paradise and rich in cultural/historical and artistic heritage. From the beautiful Adriatic coastline which in the summer is idyllic for sunbathing and swimming, the land extends to the hilly hinterlands with small medieval towns propped up on top of the hills, and then to the mountains which in winter attract many skiers to their snow covered slopes.

Highlights
Ancona. the regional Capital and rich port town. 
Ancona, 280 km northeast of Rome, from where you can catch a ferry to Croatia and the Greek Islands. Being a city and a seaport, one can also avail of the excellent sea food restaurants. The city has a lot to offer in terms of historical and artistic attractions, such as the Pinacoteca and many beautiful churches.

Ascoli Piceno with its famous pinacoteca, picture  perfect piazza and medieval towers. an exceptially picturesque town, home of the famous Olive all’Ascolana. Another of the town’s delights is Meletti, a digestive liquor with a similar taste to Sambuca, but much more pleasurable. It borders two natural parks, the Monti Sibillini Park and the Monti della Laga park. The central part of the town is built in marble extracted from the surrounding mountains. Its central Renaissance square is known to be one of the most beautiful in Italy. It was also the sight location of the film Alfredo, Alfredo in which Dustin Hoffman starred

Macerata is a charming and elegant medieval hill town, and like most of Marche’s towns has its town center within the walls of its old fortress. Macerata was the hometown of the important mathematician, humanist, Jesuit and founder of the Jesuit China Mission, Father Matteo Ricci, who was the first western man to enter Beijing and translate Western classics into Chinese. Giuseppe Tucci, the 1978 recipient of the Jewaharlal Nehru Award, for international understanding also came from Macerata. The University is one of the oldest in Italy, and founded in 1290, is now host to a large community of students many of whom are international. This gives the town a very vibrant edge. The town is most famous for its stunning opera house, the sferisterio, which every summer opens it’s doors for the open-air opera season under the stars.

Cupramontana,  taking its name from  pre roman ‘Cupra’ goddess of fertility

Jesi, famed for the Verdicchio dei Castelli di Jesi

Monti Sibillini. and the Sibillini Mountains National Park

Gran Sasso e Monti della Laga National Park

Matelica medieval town with  the Piersanti Museum

Urbino is gorgeous Unesco protected walled city with wonderful Renaissance legacy

Pesaro is famous for its annual film festival (Mostra Internazionale del Nuovo Cinema) and being the hometown of the famous composer Gioacchino Rossini, the Rossini Opera Festival is held every summer. It’s also the hometown of motorcycle legend Valentino Rossi.

Urbino is probably the most well known city of Marche and no wonder since it’s a World Heritage Site, due to its remarkable importance in Renaissance Italy. Raphael was born in Urbino, where his family house is now a museum-shrine. Furthermore you’ll find the National Gallery of Le Marche, which houses one of the most important collections of Renaissance art in the world. You can also visit the Ducal Palace.

Fermo. 

Fermo is located on a hill with a fine view of the Adriatic coast. At one time is was the local headquarters of Roman power. Fermo was captured and besieged several times during the contest between the Hohenstaufen and the Papacy. Consecutively it was governed by several lords including Giovanni Visconti and Francesco Sforza, and later came once again under direct rule by the Holy See. Fermo’s main attraction is it’s Gothic Cathedral reconstructed in 1227.

The Wines of  Le Marche

As Le Marche is one of the newer territories for us to be working in we are going to share with you all the information we have enjoyed finding, expect this section to be a little more in depth than others. We think there is tremendous wines, great people, excellent prices and the food like anywhere in Italy is just superb. The Marches are synonymous with multiplicity and diversity starting right from the composition of the soils. The winning card for Le marche, which was played many years ago now, was to focus on the indigenous varieties of the region, the varieties that best captured the imagination and spoke volumes of the region. Wines that are totally unique to the region could only capture the imagination. The indigenous varieties suitable for viticulture in Le Marche include 52 grape varieties of which 30 can only be found in the Marches region. A modern approach has been taken to satisfy market and consumer demands: today consumers are only interested in products that are unique. In the world of wine, each region has its flagship and without a doubt, in the Marches, we have many unique flagship varieties. The most well known of these it the world famous Verdicchio – once again plural thanks to the creation of 2 different appellations, one in the coastal region of Jesi and the other in Mountainous Matelica – where colours, aromas and tastes cannot be reproduced elsewhere. Verdicchio is both the most prized and most discreet white wine in Italy. There are other treasures to be found in the region such as Conero Riserva DOCG, Lacrima di Morro d’Alba, Vernacchia di Serrapetrona, Bianchello del Metauro, Pergola and Colli Maceratesi but only with a visit to the Marches can one fully understand the lingering taste of wines from the Marches.Wine production is nothing new here with the  Etruscans Lombards all having left their influence.  Marche is blessed with great growing conditions  with warmer and cooler areas and a firm mix of soils ranging from Clay to Calcareous, Marche is still new to eno tourism and that itself presents a huge opportunity. If we make wine tastings in this region, the wineries are thrilled to have us, and this makes for great experience and tastings.  Well they have planted approximately  25,000hectare (60,000 acres), Annual production is in the order of 200 Mln litres.  80 percent is sold as Vino di Tavola  or IGT Marche the remaining 20 percent is sold five DOCG titles and fifteen DOCs . If we think of Marche we will normally think of white wine, but reds are certainly making a name for themselves.

Trebbiano, a hugely vigorous vine is by far the largest plating while Verdicchio takes the top place for white wines of distinction particularly from the 2  DOCGs Verdicchio dei Castelli di Jesi and Verdicchio di Matelica. Pecorino also an important white not to be confused with the Sardinian Cheese of the same name.  Pinot Bianco and Bianchello (similar  in DNA to Sicily and Campanias Greco) make up the rest of the major plantings. Passerina from the Offida region is also gaining a strong following.

In so far as the red varietals  of Marche  are concerned Montepulciano and Sangiovese are the major players. Following this there is  Ciliegiolo, Pinot Nero famed from Fattoria Mancini and the  Lacrima di Morro grape.

One very small DOCG is for the Vernaccia Nera, making a highly unusual and interesting Red sparkling wine. Vernaccia di Serrapetrona.

A few of the wineries we have loved visiting and enjoyed their wines: Fattoria Mancini, Umani Ronchi, Il Pollenza, Alberto Serenelli, Fattoria Coroncino, Sartarelli, Bucci, Le Terrazze.

Cuisine

Marche’s location is ideal for fresh seafood and harvesting food from the land. Marche cuisine makes use of the best of each in their dishes. While Marche recipes use the ever present pecorino cheese, olive oil and unsalted bread, they are also influenced by other local regions. Emilia Romagna’s fresh pasta and preserved pork products are found here. Vincisgrassi is a layered dish with lasagne noodles, chicken livers and giblets, veal brains, ham and mushrooms with béchamel sauce, Parmesan cheese and ideally white truffles, if they are in season. Tender pockets of pasta are filled with a parsley and ricotta mixture and served with sole cooked with tomatoes and white wine in ravioli ai filette di sogliola. Lumachelle, a cheese flavored egg pasta, is made into a favorite soup called minestra di lumachelle.

Other popular soups in Marche cuisine include minestra di trippa, a tripe soup served with battuto, an herb flavored pork fat. Brodetto, or fish soup, is eaten further along the coast. This may contain any number of types of fish and are often seasoned with vinegar, garlic or saffron and thickened with flour. Several classic seafood combinations are very popular. Potacchio includes white wine, tomato, onion and rosemary with lemon juice. Alla marinara stews the seafood in tomato sauce and gratinati al forno broils the fish in the oven. Porchetta combines cured pork, such as pancetta or prosciutto, wild fennel, rosemary and garlic with seafood and spices.

Dishes featuring other seafoods are also enjoyed. Mussels are stuffed with ham, bread crumbs and parsley before roasting in tomato sauce to make muscioli arrosto. Dried cod, tomatoes and carrots are cooked in garlic and rosemary flavored sauce made with olive oil, white wine, and milk for stocco all’anconetana.

Marche recipes cover a wide range of meats, from their herds of beef and lamb, free range poultry and pork, rabbits and game birds. Ground beef and bone marrow are mixed with cheese, spinach, breadcrumbs and eggs before forming a paste and shaping into noodles. These are served as pasta or in broth. Quail, salt pork, peas and tomatoes are braised in white wine for quaglie in tegame.

Often the meat and seafoods are cooked in similar ways in Marche cooking. For example, fish may be prepared in potacchio, but pollo in potacchio braises young chicken in the same white wine based onion and tomato sauce. Sea snails are cooked in porchetta, and anatra in porchetta stuffs duck with wild fennel, garlic and salt pork before roasting.

Marche’s variety of salumi is quite extensive. They lay claim to the origin of porchetta. Ciauscolo, a sausage eaten by spreading on bread, is made around Macerata. Carpegna’s prosciutto is an especially well known food.

Marche cuisine featuring dishes with fresh vegetables, such as greens, zucchini and peas, are eaten in season. Olives are stuffed with a bread, cheese and meat filling before being deep fried. Marche cooking takes advantage of dried lentils and beans to eat all year long in soup. Minestra di ceci simmers chick peas with pork ribs and tomatoes in an herb broth. It is served over toast with grated pecorino cheese.

Pecorino from Marche is eaten while relatively young and mild in Marche recipes. It is used frequently in focaccia and pizza. Formaggio di fossa is a rare cheese from Talamello, made from sheep and cow milk. It is wrapped in cloth and buried in pits to age.

Marche cooking often uses cheese in sweet dessert dishes. Ascioli’s calcioni are pocket shaped pastries made with fresh pecorino. Macerata’s piconi is made with ricotta and flavored with cinnamon and rum. Acona’s beccute, raisin and nut biscuits, and frustenga, dried fruit and walnut cake, are both made with cornmeal.

 

Vegetables:
Oliva Ascolana del Piceno PDO, Lenticchia di Castelluccio di Norcia PGI

Cheeses:
Casciotta d’Urbino PDO

Fresh & Cured Meats:
Prosciutto di Carpegna PDO, Vitellone Bianco dell’Appennino Centrale PGI, Mortadella Bologna PGI

When to Come
As with most of Italy there is no bad time to come to this region. As with many other regions we suggest to avoid august as Italy almost shuts down and goes to the beach to escape the heat of the towns.

How long do I need
4 nights in Marche would be enough time to see the sights and visit enough wineries to give you a great overview, any longer being a bonus.. It would be natural to combine Marche with Tuscany and Umbria to the west and or to travel north to the foodie cities of Modena and Bologna. Airports are Anconas  Falconara another more domestic airport called Fabriano. Other airports near the region are Bolgona, Rimini and Pescara.

Detailed information on the Specific wine regions of  Marche. 

CASTELLI DI JESI VERDICCHIO RISERVA

The Riserva version of the Verdicchio fully expresses why this wine is considered one of the most prestigious white wines in Italy and abroad. The grapes are harvested from the parcels that have full maturation. In favourable years, the harvest is bordering a “late harvest”. The Riserva DOCG is a white wine capable of evolving over time. Complex changes in the fruit give tertiary aromas. The delicate fruit aromas of the young Verdicchio mature in the second year to give vegetal and mineral aromas. The wine continues to evolve even more than 10 years after the harvest. It maintains a light colour with green hints in spite of the passing of the years as would be expected of a great wine.

AREA UNDER VINE 2762 ha

YIELD PER HECTARE 10 tons

GRAPE VARIETIES Verdicchio min 85%, max 15% of other white grape varieties that are suitable for cultivation in the Marche region.

MATURATION 18 months including 6 in the bottle.

FOOD PAIRING this wine is excellent with fish and pasta or rice-based dishes.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 5 years.

CONERO RISERVA

Montepulciano is the main grape variety grown in the small area around Monte Conero. The Riserva version was created to show the potential of this variety which is why most of these wines are made from 100% Montepulciano. The grapes are selected from the parcels the wine makers consider to be in the best location. The grapes are picked later than those used in the DOC wine. The grapes must be very mature with a high concentration of sugars together with a high level of sweet tannins.

These tannins then combine with those contained in the small oak casks (barriques) used to mature the wine for 12 months. The wine is then left in to mature in the bottle for 6 months. The result is a wine with great character that can mature for many years.

AREA UNDER VINE 350 ha

YIELD PER HECTARE 9 tons

 GRAPE VARIETIES Montepulciano min 85%, Sangiovese max 15%

MATURATION 24 months

FOOD PAIRING pasta and rice-based dishes. Ideal with game, wild boar stew and braised red meats.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 5 years.

 VERDICCHIO DI MATELICA RISERVA

“A red wine dressed in white” this is how experienced wine-makers in our region describe the Verdicchio di Matelica. The Riserva version of the Verdicchio has more complexity thanks to the selection of the grapes from specific micro-zones. Harvest is generally carried out in the second half of October.

Only with time and meticulous attention to detail in the maturation stage does the Verdicchio di Matelica Riserva evolve firstly in the vats and then in the bottle to develop tertiary aromas and the characteristics necessary for this wine to be able to age well. In the greatest vintages, this wine can be aged for over 20 years.

AREA UNDER VINE 300 ha

YIELD PER HECTARE 9,5 tons

GRAPE VARIETIES Verdicchio min 85%; other white grape varieties which are suitable for cultivation in the Marche region can be added to a total maximum of 15%.

MATURATION 18 months.

FOOD PAIRING this wine pairs well with fish and meat, even red meat dishes.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 5 years.

VERNACCIA DI SERRAPETRONA

The Vernaccia di Serrapetrona is unique because it is the only sparkling red DOCG wine in Italy. It is also unique because it is the only wine which is fermented 3 times: firstly one part is fermented after harvest, a second part of the selected grapes is fermented following a period of drying and the third fermentation occurs when the two parts are blended in the autoclave and undergo “spumantizazzione”. Production of Vernaccia Nera di Serrapetrona dates back to the 15th century. It is a stereotypical regional product meaning that it cannot be replicated elsewhere. Due to the history it is steeped in or perhaps the very structure of village itself, the village of Serrapetrona is impossible to describe and extraordinary to experience.

AREA UNDER VINE 66 ha

YIELD PER HECTARE 10 tons

YIELD OF GRAPES TO WINE 58%

VERSIONS dry or sweet

GRAPE VARIETIES Vernaccia nera min 85%; other black grape varieties that are suitable for cultivation in the Marche region can also be used to a maximum of 15%.

FOOD PAIRING with traditional biscuits and cakes and also with fruits of the forest tart.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 3 years.

DOC – DOP

BIANCHELLO DEL METAURO

The designation of origin wine BIANCHELLO DEL METAURO is referred to in ancient stories dating back to the 2nd century B.C. when the Carthaginian army lead by Hasdrubal in the famous battle of Matauro was taken by surprise and was beaten by the Roman legion lead by Gaio Claudio Nerone. Even then the local white wine was an easy drinking wine that the majority of the troops enjoyed the night before the famous defeat. The grape used is the Bianchello or Biancame and a small proportion of Malvasia Toscana is also allowed. The production area is small and includes some of the villages in the mid and lower areas of Metauro. The wine is simple and easy drinking and has acquired more personality and a reasonable longevity over the past few years thanks to good vineyard management and the implementation of some of the most up to date winemaking techniques. The appellation also includes the “Superiore”, “Spumante” and “Passito” versions.

AREA UNDER VINE 244 ha

YIELD PER HECTARE 14 tons

GRAPE VARIETIES Bianchello or Biancame min 95%, “Malvasia Bianca Lunga” max 5%.

FOOD PAIRING this wine is ideal with fish dishes and grilled or oven baked white meats.

 CELLAR POTENTIAL stored correctly, this wine may be kept for at least 2 years.

COLLI MACERATESI

The aforementioned appellation in the “Ribona” version covers the entire area of the province of Macerata and the town of Loreto in the province of Ancona. The slopes that enjoy the sun in the first half of the day are the ideal habitat for the Ribona varieties (Maceratino). The production regulations allow other versions of this wine:

• Passito, made from naturally dried grapes with a yield of grape / wine equal to 40%;

• Spumante, with natural refermentation. The wine is left on the lees for at least 3 months. The entire production process must last at least 6 months.

The appellation also includes “Bianco” produced with a minimum of 70% Ribona grapes. The remaining 30% is made up of one or more of the grape varieties mentioned here.

AREA UNDER VINE 244 ha

GRAPE YIELD PER HECTARE 13 tons

GRAPE VARIETIES Ribona (Maceratino), min. 85%. Up to 15% may include one or more of the following grape varieties: Incrocio Bruni 54, Pecorino, Trebbiano Toscano, Verdicchio, Chardonnay, Sauvignon, Malvasia White Lunga (locally known as Malvasia Toscana), Grechetto (only in the province of Macerata).

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 2 years.

COLLI PESAREI

The COLLI PESARESI appellation covers the area in the north of the Marches region stretching from Gabicce on the Adriatic coast to the Apennine range near Montefeltro (Province of Urbino) and extending south past Sassocorvaro, Cagli, Pergola and Mondolfo to meet the coast again at Fano. The appellation COLLI PESARESI BIANCO includes a minimum 75% Trebbiano Toscano, Riesling Italico, Chardonnay, Sauvignon, Pinot Bianco either alone or blended. The remaining 25% may be made up of white varieties authorised by the province of Pesaro.

The appellation also permits “Trebbiano”, “Biancame” and “Spumante” versions as well as the subzones: “Roncaglia”, “Focara” and “Parco Naturale San Bartolo”.

AREA UNDER VINE 80 ha

YIELD PER HECTARE 11 tons

 GRAPE VARIETIES

Min 75% of one or a combination of the following: Trebbiano Toscano, Verdicchio, Biancame, Pinot Grigio, Pinot Nero, Riesling Italico, Chardonnay, Sauvignon, Pinot Bianco. The remaining (up to 25%) can be made up of white grape varieties that are suitable for cultivation in the province of Pesaro-Urbino.

 FOOD PAIRING ideal with fish or vegetable based starters and white meats.

CELLAR POTENTIAL stored correctly, this wine may be kept for 2 years.

Esino

The aforementioned appellation in the “Bianco” version covers the whole province of Ancona and part of the province of Macerata. The blend allows at least 50% Verdicchio. A “frizzante” version is also permitted which involves a second fermentation in autoclave. The wine is modern and pleasing with not too much alcohol and good freshness. It should be consumed young and can be paired with many dishes. The flexibility in the blend allowed in this appellation allows the most dynamic and market-oriented wineries to express their own style and add to their range a wine that replies to market trends.

AREA UNDER VINE 394,99 ha

YIELD PER HECTARE 15 tons

 GRAPE VARIETIES Verdicchio min 50%; the remaining 50% may be made of one or a combination of white grape varieties which are suitable for cultivation in the Marches.

FOOD PAIRING especially suited to fish, shellfish and seafood dishes, also ideal with grilled or baked vegetables and seafood risotto.

 CELLAR POTENTIAL stored correctly, this wine may be kept for at least 1 year.

I TERRENI DI SAN SEVERINO

The appellation I TERRENI DI SANSEVERINO covers the entire area of the village (and administrative area) of San Severino located in the south of the province of Macerata. Four very different versions of this wine are included in the production regulations. “Rosso” and “Rosso Superiore” are made of at least 50% Vernaccia Nera. The “Passito” version is also produced with a majority of Vernaccia Nera. The fourth version, “Moro”, is produced with at least 60% Montepulciano grapes.

Following current trends, work has been carried out in the vineyard and cellars to produce wines that express the terroir and can be drunk young, within a year of production.

 AREA UNDER VINE 9,61 ha

YIELD PER HECTARE 9 tons

MATURATION 18 months

 SUPERIORE VERSION YIELD PER HECTARE 8 tons

MATURATION 24 months

GRAPE VARIETIES Vernaccia nera min 50%. The remainder may be made up of one or a combination of non-aromatic black grape varieties to a maximum of 50%.

 FOOD PAIRING ideal with deli meats and rice and pasta dishes, grilled red meats and mature cheeses.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 3-5 years. 

LACRIMA DO MORO DALBA

Documents dating back to the 12th century documenting the siege of Ancona by Federico Barbarossa’s army that chose Morro d’Alba as their fort, prove that this local red wine was popular even then. Since 1985 the variety Lacrima di Morro and (or Morro d’Alba) are included in the appellation which covers the centre of the province of Ancona. This appellation continues the ancient tradition of the area and allows the production of three distinct wines.Lacrima di Morro d’Alba with a distinct bouquet of violets and rose;Superiore with a more complex bouquet of fruits of the forest and more body; and finally thanks to its strong character, the Lacrima wine is able to take the limelight on both the national and international stage.

AREA UNDER VINE 258 ha

YIELD PER HECTARE 13 tons

SUPERIORE VERSIONYIELD PER HECTARE 10 tons

MATURATION 9 months

 GRAPE VARIETIES Lacrima

FOOD PAIRING this wine should be consumed young. It pairs well with tagliatelle with chicken giblets, rabbit with porchetta and grilled pork

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 3 years.

PERGOLA

This is the youngest DOC wine in the Province of Pesaro Urbino. The name derives from the homonymous ancient un-fortified village that was founded at the beginning of the 13th century by the Gubbio family. They were also responsible for the introduction of Aleatico into the viticulture of this region. The production area is limited to the area from the high Valle del Cesano covering the villages of Pergola, Fratte Rosa, Frontone, San Lorenzo in campo and Serra Sant’Abbondio. The Vernaccia di Pergola variety, which is actually a clone of the original Aleatico, must be used for at least 70% of the blend.

The remaining 30% may be made of black grape varieties that are suitable for cultivation in the Marches region. The production regulations allow 3 versions: “Rosso”, “Novello” and “Passito”

  AREA UNDER VINE 27,01 ha

YIELD PER HECTARE 10 tons

GRAPE VARIETIES Aleatico min 70%. The remainder may be made of black grape varieties that are suitable for cultivation in the Marches region up to a maximum of 30%.

FOOD PAIRING ideal with deli meats, mushroom based dishes, truffles and fish soup.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 2/3 years.

SERVICE serve chilled at 12° – 15°C.

ROSSO CONERO

This is the appellation that expresses the area of Ancona, capital of the Marches region. The production area is limited and surrounds the Monte Conero area that is the only hill on the Adriatic coast between Trieste and Gargano. The unique climatic conditions with excellent sun exposure and sea breezes not to mention the soils which are mainly chalky clay with low fertility, allow the grapes to mature only when the numbers of bunches are limited on the vines. The wine has colour, body and a good level of tannins that combine well with the strong aromas and power of youthful exuberance. This is a wine is not always aged in wood and evolves well in the bottle.

AREA UNDER VINE 350 ha

YIELD PER HECTARE 13 tons

GRAPE VARIETIES Montepulciano min 85%, Sangiovese max 15%.

FOOD PAIRING ideal for strong flavoured dishes, roast meat, deli meats, mature cheeses.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 3 years.

SAN GINESIO

The “Rosso” version of the aforementioned appellation covers the entirety of the village and administrative area of San Ginesio located in the south of the province of Macerata. The appellation has only two versions: “Rosso” and “Spumante” The “Rosso” is made from at least 50% Sangiovese grapes with Vernaccia Nera, Cabernet Sauvignon, Cabernet Franc, Merlot and Ciliegiolo either alone or combined up to a maximum of 35%. The remaining 15% may include other non-aromatic black grape varieties that are suitable for cultivation in the Marches region.The producers that fought for and recently obtained the designation of origin status intend to develop the wine producing vocation in this area creating easy drinking wines with character thanks to good soil and climate conditions and a lower yield per hectare.

AREA UNDER VINE 15 ha

YIELD PER HECTARE 11 tons

GRAPE VARIETIES Sangiovese min 50%; one or more of Vernaccia Nera, Cabernet Sauvignon, Cabernet Franc, Merlot and Ciliegiolo to a maximum of 35%; 15% black grape varieties suitable for the Marche region.

FOOD PAIRING ideal with vincisgrassi (baked lasagne with meat sauce), grilled chicken, medium mature cheeses and deli meats.

CELLAR POTENTIAL stored correctly, this wine can be kept for 2-3 years.

SERRAPETRONA

The production area of the DOC is the same as that of the DOCG. At least 80% of the grapes must be Vernaccia Nera di Serrapetrona. The remaining 20% may be black grape varieties that are suitable for cultivation in the Marches region. The wine is dry and easy drinking from the first year after the harvest. When it is aged in wood, from the second year it becomes more velvety and spicy. The wine ages well in the bottle and may be kept for 3 – 5 years.

AREA UNDER VINE 66 ha

YIELD PER HECTARE 10 tons

 GRAPE VARIETIES Vernaccia nera min 85%. Up to 15% of one or a combination of black grape varieties suitable for cultivation in the Marche region.

MATURATION 10 months.

FOOD PAIRING ideal with deli meats and savoury nibbles, pasta-based dishes, roasted or grilled red meats and mature cheeses.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 2/3 years.

VERDICCHIO DEI CASTELLI DI JESI

The Verdicchio is known as one of Italy’s greatest white wines thanks to its unmistaken character, depth and surprising versatility. In the spring following the harvest, it can be enjoyed as a aromatic young wine. When the wine is matured for a longer period in the cellar, it is bottled only at the end of summer and at this point becomes a Verdicchio which has good balance thanks to the extra maturation of the wine in steel tanks or sometimes even in large wooden casks.

Verdicchio may be produced in the following five versions:

Verdicchio dei Castelli Di Jesi
Verdicchio dei Castelli Di Jesi Classico
Verdicchio dei Castelli Di Jesi Classico Superiore
Verdicchio dei Castelli Di Jesi Passito
Verdicchio dei Castelli Di Jesi Spumante

AREA UNDER VINE 2762 ha

YIELD PER HECTARE 14 tons

GRAPE VARIETIES Verdicchio min 85%, up to 15% of other white grapes suitable for cultivation in the Marches region.

FOOD PAIRING perfect with all types of fish dishes including grilled and baked fish. Perfect to accompany tagliatelle with white truffles and “fossa” cheese.

CELLAR POTENTIAL stored correctly, this wine may be kept for at least 2/3 years.

VERDICCHIO DI MATELICA

Deeds from the archives of the State of Macerata show that Verdicchio was cultivated in the surrounding areas of Matelica as far back as 1579. Three elements distinguish the Verdicchio di Matelica from that produced in the Castelli di Jesi area. The first refers to the quantities of grapes produced. The area under vine in Matelica is ten times less than that in Castelli di Jesi. The second element refers to the climatic conditions. The area surrounding Matelica is the only area in the Marches region that runs parallel to the Adriatic coast so that there is no direct link to the sea. Consequently, the climate is continental. The third element which distinguishes this wine is that the enclave of Matelica over the years has produced a particular clone of the Verdicchio vine here as a result of adaptation to the soil and weather conditions which is different from the one used in Jesi.

AREA UNDER VINE 300 ha

YIELD PER HECTARE 13 tons

GRAPE VARIETIES Verdicchio min 85% plus up to 15% of one or a combination of other white grapes suitable to the Marche region.

FOOD PAIRING ideal with seafood and fish dishes as well as mature cheese.

CELLAR POTENTIAL stored properly, this wine can be kept for at least 2-3 years.

 

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