Le Marche another Italy
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Le Marche another Italy
Le Marche encompasses everything one would want from Italy. Incredible countryside from the Sibillini mountains to the glorious coastline, classic landscapes, castellated hilltops towns, culture, art, music, indoor, outdoor and watersports, wonderful wildlife, fun, delicious food and wines, quality fashions and footwear, museums, churches, culture, history – so much to do and see. Experience life to its fullest – experience Le Marche!
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Vernaccia | More than a wine in Le Marche

Vernaccia | More than a wine in Le Marche | Le Marche another Italy | Scoop.it

Up in the mountains, is the small town of Serrapetrona. The smallest classified wine producing zone in Italy, they are justly proud of their Vernaccia, which they have been making since the 1400′s. Vernaccia was the first Le Marche wine to be awarded a DOC and in November every year Serrapetrona gives a party in its honour. It is an intensely aromatic sparkling raspberry red wine, and I fell in love with it on my first taste. I’m told that it isn’t sold much outside Italy and indeed the flavour, reminiscent of strawberries and cranberries, with spices and tannins, needs to be savoured with the right food and in the right conditions to really come into its own grapes drying
The first stage of the production is drying the grapes, hung on racks for up to long as twenty days. The drier the grapes, the more concentrated the flavour. The wine is made in three fermentations, the final one producing the fizz. [...]

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Wine Le Marche: Azienda Agricola Colleluce Vernaccia di Serrapetrona

Wine  Le Marche: Azienda Agricola Colleluce Vernaccia di Serrapetrona | Le Marche another Italy | Scoop.it

The Vernaccia of Serrapetrona is a natural red sparking wine that it can be obtained by 85% of the autochthonous vineyards Vernaccia and 15% of Sangiovese, Montepulciano or Ciliegiolo.
The best grapes are kept and dried in special rooms, the rest, instead, is pressed at the moment of the grape harvest and it is put in steel tanks for the first fermentation.
After 2 month also the dried grapes are pressed for the second fermentation. The two parts, that are not completely fermented, are finally positioned in autoclave to allow the third fermentation.

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Luigi Silvestri's curator insight, December 22, 2012 12:59 PM

Wine Excellence in Italian Marche Region at www.colleluce.it

 

www.accantogroup.com/accantowine

luigi.silvestri@accantogroup.com