The region of Le Marche occupies a prime piece of terra directly east of Umbria, land composed of moist, verdant mountains, sloping hillsides studded with...
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Wines and People
The Le Marche region has a lot to offer to wine lovers. There are 5 DOCG wines and 16 DOC wines. From the prestigious and famous Verdicchio, to the Vernaccia di Serrapetrona, from the Offida Pecorino to the Offida Passerina. Also: Bianchello del Metauro, Colli Maceratesi, Colli Pesaresi, Esino, Falerio dei Colli Ascolani, I Terreni di Sanseverino, Lacrima di Morro d'Alba, Rosso Conero, Pergola, Rosso Piceno, San Ginesio Many of these wines 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.
Curated by Mariano Pallottini
The Ciu’ Ciu’ farm was founded in 1970 by Natalino Bartolomei and Anna Maria Iobbi and it is not far away from Offida. Today the brothers Massimiliano and Walter, thanks to the passion and experience of their father Natalino, continue the job of vine-growing.
Amber colour with a creamy medium lasting off-white head. Aroma is malty with some light fruit and caramel notes. Medium is from light to medium with low carbonation. Oily mouthfeel. Flavour is malt, light hoppy notes, alcohol; overall this is a sweet brew. Warm alcholic finish which lasts as aftertaste. ABV 6%
Vintage: 2007 Varietal: 100% Montepulciano I don't really know how to introduce this wine. It's currently one of my favorites.
Aroma: Intense. It smells like what I want my kitchen to smell like on a sunday afternoon in January; namely, baking spices, cinnamon, raspberry, blueberry (both fresh and cooked), hints of smoke, charred meat, and hints of baking chocolate.
Palate: Richly textured and with dark fruit, this is a lush and very authentically Italian tasting wine. The mouth feel is smooth and refined while the flavors are dense blueberry, pepper, and hints of smoke. It's not a super complex wine, but very well balanced, approachable, and utterly delicious.
Excellent results scored by four red wines at the XVIII° edition of the Selection Mondiales des Vins, held in Quebec from the 31st to the 6th of June.
The Competition’s Jury, internationally recognized as one of the most prestigious, awarded with GOLD MEDAL the Cùmaro 2007, Pelago 2007, San Lorenzo 2008, and with SILVER MEDAL the Jorio 2008.
VINE VARIETY Lacrima, native clone of Morro d’ Alba.
COLOUR very intense red rubin with purple highlights
FRAGRANCE very intense with flavours coming from rose, violet and soft fruit typical of Lacrima, evolved in ripe jam with vanilla nuances coming from the wood growth
TASTE very soft, intense full-bodied and lingering aftertaste, not too much sweet and sickening.
It is a perfect balance between the typical Lacrima's bitterness and the sweetness of a passito wine
WINE MAKING total drying of grapes which are hanged for months, following fermentation under strict temperature, a 3 years maturation in barriques and then in tonneaux
GASTRONOMY dark chocolate and cakes with almond paste
TEMPERATURE 14-16° C
The production area of the Esino Bianco white wine is most of the province of Ancona and a large area of Macerata.
A very slight straw colour with greenish reflections.
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.
Nestled in the rolling hills behind the walled city of Ascoli Piceno lies the estate of Saladini Pilastri. They are one of the oldest families in the Marche and their 200 hectares includes Trebbiano, Sangiovese, Pecorino, Passerina, Montepulciano, Viognier and Syrah. All the vineyards are farmed organically. The Falerio is lively and full of fruit with more character than one has a right to expect at this price: floral on the nose with apple and a faint herbal note the initial delicacy hides surprising body with healthy acidity and a bitter almond finish. The Rosso Piceno is 90% Sangiovese and 10% Montepulciano and collects its thoughts in large old oak for a few months prior to bottling.
Italian Wine Style show you photos from winery visits, tastings, winemaker's dinners, wine events, tasting notes, restaurant reviews, food and wine pairings, cooking ideas, and chronicles of Italian living experiences, observations, from a native Californian who currently resides in Umbria, Italy.
Castijo 2010 - Verdicchio Castelli di Jesi Classico D.o.c.
CASALETA - Serra de’ Conti (AN)
Straw yellow with green highlights, it is crystal clear and consistent. To the nose it is fine, intense, long and complex, opening on the fruited notes of peach, apricot and lots of citrus and followed by the floral notes of acacia and broom and ending on a nice mineral note, typical of the production zone. The taste is full, very fresh and sapid, but also characterized by a lovely softness and a good alcohol content; on the palate it is intense and persistent, with good body and nicely balanced. The family-run winery is situated at 300 meters above sea level, approximately 35km inland from the coast. The estate’s vineyards are planted on the hills near Arcevia, where the soil is a mixture of clay and sand and of an average calcareous quality, the perfect terroir to enhance the organoleptic features of the original Verdicchio grapevine. - www.casaleta.it
The cherry tree Prunus Cerasus Austera produces the "Visciole" a sour cherry.
In the Marche region Visciola wine was originally produced to make the strong wines of the Castles of Jesi, like Rosso Piceno or Rosso Conero more pleasant for the ladies.
Nobility and clergy enjoyed it as a dessert wine calling it "Wine of the angels". For the peasants, Visciola wine was reserved to celebrate special occasions. They used to call it "The blood of the witches" and ascribed to it aphrodisiac properties.
Thanks to the very recent restoration, it is now possible to visit the building with its wine cellar and buy local typical products: wines; olive oils; biological juices, honey and other products. In the restoration of the building it has been given particular importance to the complete recovery of the historical and architectonic charm of the caves and the well, where the local typical products have been placed to express the excellence and modernity connected with the rural and urban history of this magnificent town in the Picena area. What to find: free visit and information on rural tourism purchase of products selected by oenologists description of the production and transformation techniques of the products.
Tenuta Colle del Giglio use the "batonnage" technique for some of their products.
Batonnage originates from France and consists in the mixing of the wine inside the small barrels (barrique) by means of a mixing stick ( baton in French) that moves the lees, i.e. the sediments which settle at the bottom, causing them to come to the surface in suspension. "Batonnage" is done for a few minutes weekly for at least six months. The 'baton' is a steel bar with some chains attached to its end, so that all the parts of the barrique can be reached by rotating it.
The use of this technique improves the quality of the wine as, besides giving it a better structure, it increases its elegance, the aroma complexity and flavor. The wines treated with this technique tend to be more delicate, less astringent, with less aggressive tannins while, at the same time, mellow and wrapping. Batonnage gives the wine more body and improves its longevity.
In an ever-changing industry, Mecella has somehow successfully managed to resist the hype and stay true to his game, producing superior quality wines from varieties of local origin. He’s been doing it for over thirty years: in 1977, following his graduation from the prestigious Scuola Enologica in Conegliano Veneto, young Enzo took over his father’s wine business and immediately set forth in transforming the estate. Located some 60 kilometres west of the Adriatic seaport Ancona, the Mecella winery is blessed by the Marche region’s good climate and optimum soil. These factors lend themselves to the cultivation of the highest quality vineyards, and Enzo has gone to great lengths to get the best from his vines, the development of which he oversees personally. We can’t help but admire Enzo’s determination and commitment to his craft, nor can we get enough of his wines.
Pievalta started in the Marche, in Castelli di Jesi, to set up a project to develop Verdicchio through organic viticulture, biodynamic farming techniques and experimenting vinification in amphorae, as per ancient methods. Verdicchio is the most famous native grape variety from the Marche. Verdicchio finds perfect symbiosis with the soil and climate only in Castelli di Jesi, in the high Camertina valley around Matelica, where it can express itself to its full potential, which doesn't happen outside the Marche or even in other areas of the region.
Velenosi Ercole’s farm was established in 1984, thanks to the will of two young
entrepreneurs, Angela and Ercole Velenosi.
They have been operating in the wine sector for just a couple of decades, but their passion has allowed them to rapidly learn and improve their growing and winemaking techniques, create a winery with state-of-the-art and advanced equipment and produce excellent wines.
In 2005 the company has strengthened its leading role in the Marche wine-producing industry after Paolo Garbini, a former businessman of the poultry-farming industry, joined the firm.