From Alba ? Must be from Piedmont -- Yes ? No ! It's from Le Marche ! A top everyday red from a tiny DOC. A wine you won't have heard of -- but will enjoy !
Wines and People
(http://www.lifemarche.net) There are so many good wines in the world and so few well-known winemakers, especially in Le Marche
Curated by Mariano Pallottini
The passionate team at Terra di San Ginesio own and operate about 15 hectares of vineyard in Le Marche and are reknowned for producing fantastic San Ginesio Rosso DOC, San Ginesio Spumante Dolce DOC, Rosso Piceno DOC and one of Italy's best artisan-made traditional SAPA (Cooked Grape Must).
The production of Terra di San Ginesio's artisan made SAPA happens in a small village (called Ripe San Gineso) at the entrance of the Park of the Sibillini Mountains, between the archaeological remains of the ancient Roman city of Urbs Salvia (Urbisaglia today) and the well preserved medieval town of San Ginesio.
San Ginesio is a captivating and beautiful place full of art, history, culture, amazing landscapes and as you’d imagine traditional artisan made Italian food. [...]
I am frequently asked from where in the world are the best wine values coming. Invariably, my response includes the Italian region of Marche, and this wine is a perfect example of why. Unoaked and fresh with notes of citrus, mineral, tropical fruit and hazelnuts with a lovely texture and refreshing acidity on the lifted finish. The winery’s vineyards are organicly farmed, but according to owner Quinto Fausti, they do not have certification because they don’t need a piece of paper to validate their beliefs. A great match with seafood and poultry. Killer value!
You know what wines you like but how do you describe them? Learn how to use wine tasting terms the right way to get the wine you want. Learning the fundamentals of tasting descriptions will also help you decipher wine writing and let you buy wine more confidently.
This is dry and vibrant with lots of zesty citrus and lemon.
It's got refreshing acidity which will match really nicely with the acidity in the tomato base to bring out their sweetness.
The Verdicchio grape is naturally high in acidity and has a nuttiness to it, it also hits the mark with the creaminess of the cheese.
Abutting the coast and the San Bartolo National Park, just to the east of the break in the Appenines where Romagna meets the Marche is Boncio – an area of gently rolling hillsides and sheltered slopes notable for its charming, undulating character. Its rich soil deposits date from two and a half thousand million years ago when limestone clay surfaced from the seabed and a lime-rich ochre clay topsoil of Pleiocene shell residues some 80 cm deep formed above a blue clay subsoil, product of the ancient seabed. These soil types proved highly suitable for growing vines, Boncio thus shares a similar geological history with other important wine- growing areas such as the marls of Burgundy.
The arrival and serious cultivation of the Pinot Nero grape variety in this area dates from Napoleonic times.
Pinot nero is a fascinating but demanding vine to grow. Sensitive to extremes of heat and over-fertile ground, only when fully integrated in its environment does it yield its delicate aroma and special acidity. The fact that it thrives so well in this area can only be due to the excellent lime- rich clay soil and natural micro-climate tempered by sea breezes and their moderating influence on the temperature range. [...]
Maria Pia Castelli's rosé is tinged with coral, made by drawing off the best Montepulciano and Sangiovese musts from grapes harvested in crates and with a minimal yield per acre.
‘Saigné’ regime. fermented on the skin during 20-25 days. Malolactic fermentation in barriques.
A rosé tinged with coral, made by drawing off the best Montepulciano and Sangiovese musts from grapes harvested in crates and with a minimal yield per acre.
Aroma’s: The crisp, clean nose is unassuming and pleasing, suggesting red berries against a delicate floral backdrop. A pleasant drink that immediately releases its full flavour potential.
Taste: Red berries and floral backdrop.
Foodpairing: A wine for a delicate palate, to be served chilled to 8-10°C, preferably to accompany Italian salamis, ripe cheeses and anchovies, sardines and mackerel.
The story of pecorino, in its most recent chapters, is intimately intertwined with that of Guido Cocci Grifoni, the founder of the Tenuta Cocci Grifoni who passed away in july 2010. Passion for wine growing and devotion to the land always marked his life reserved and taciturn, he preferred letting his deeds and concrete achievements show what he knew and wanted to pass on.
Those acquainted with him knew Guido Cocci Grifoni as a curious and far-sighted man, but he was also able to draw from his profound experience. His widow Diana and his daughters Marilena and Paola (an all women second generation) are building upon his achievements by keeping alive his spirit and values. [...]
From 15 to 18, Chef Recanati will be creating an a la carte menu of his signature modern Italian cuisine, although the highlight of his visit is a five course gourmet Velenosi Wine Dinner on Friday 17 October. Guests can expect dishes such as hare potato gnocchi, sage butter sauce, and blueberry accompanied by Velenosi Roggio del Filare Rosso Piceno DOC Superiore and lamb chop with artichokes and saffron sauce paired with Velenosi Ludi Offida DOC Rosso. [...]
The Pecorino would not have been rediscovered were it not for guido cocci grifoni’s foresight, tenacity, and clear vision. As long ago as the early eighties, he swam against the current of market trends that favoured investment into enhancing the volume rather than the quality of the production, and that preferred international varieties over native vines: he was able to keep faith with the potential of the wine from the pecorino vine. the doc recognition, obtained in 2001, was a mark of the success of his approach. [...]
In the Marche Tre Bicchieri 2015 tell of a reason divided into two, the white north, south almost entirely red. The reality is far more complex. Read all here
This is the Conero: a great chunk of the Italian Apennines standing knee -deep in the water and wrapped in a cloak of holm oak, juniper, strawberry tree, and, most importantly, grape vines. With its limestone soil, caressed by a constant sea breeze, its dry summers and mild winters, the Conero provides ideal grape growing terrain.
Although the Etruscans started cultivating grapes on the hills South of Ancona thousands of years ago, it was only towards the close of the 18th century, with the introduction of vines from the Tuscan town of Montepulciano, that the ancestor of today's Rosso Conero DOC, an elegant wine with scents of cherry and other red fruits, was born. In 1997, the "Wine Road of Rosso Conero" was created: a panoramic coastal route rich in eno-gastronomic itineraries.[...]
Color: Yellow with golden highlights. Nose: sweet scent of vanilla expresses followed by notes of ripe quince, honey, ripe medlar fruit, yellow plums, almonds and spicy nuances, very persistent. Taste: In the mouth it shows its great and fascinating structure, soft, warm, I find the fruity smell, mineral, fruity. Very persistent.
After the last winter Deal of the Month promotion and its great success we decided this autumn to come back with a new series of promotions but this time there won't be a specific time limit and the duration of any promotion will be decided by the public based on how much popular it will prove to be. So you better check out our blog often!
The wines we selected for you for opening our new season of promotions are the red Collequanto and the white IoSonoGaia, both from the southern of Le Marche region [...]
Cimaio is a White Wine from the Marche Region obtained from botrytis grapes of Pure Verdicchio.
The grapes, which are completely covered by the 'noble mould', are harvested in an exceptionally advanced stage of ripeness (at the end of November – the beginning of December) and taken to the winery in small baskets to avoid damage to the individual grapes.
The white wine is obtained using white wine vinification methods.
The wine is aged in part in burnt wood barrels and in part in stainless steel tanks where full maturity is reached after 18-24 months and aged in bottles for at least 6-12 months
The result wine has a sweet note of vanilla followed by persistent hints of ripe quince, honey, ripe loquats, yellow plums, almonds and spicy nuances. It is very persistent.
Its robust, enveloping structure is expressed in the mouth, mellow and warm with fruity notes of scent, mineral and sapid and very persistent.
The wine is excellent with all cheeses, whether fresh or aged, mild or mature, 'di fossa', with herbs, or gorgonzola. It is also ideal with very tasty, distinctive dishes, first courses with cheese and hearty fish dishes, such as stockfish and fish soup, and foie gras. Excellent and very pleasurable as a drink at the end of the evening, or simply for meditating and relaxing.
Ciu Ciu Piceno, Bacchus 2013, Italy — €11.99 - €13.25
Rosso Piceno is from the Marche region of Italy which is on the Adriatic coast just east of Tuscany and south of Emillia-Roomagna. This is a typical blend of Sangiovese and Montepulciano and has a bright juicy fruit and a pleasing ripeness on the palate — perfect for mid-week pasta or pizza.
This week’s first wine is a great, inexpensive Italian red table wine which was awarded 88 points, a solid score for a $10 wine, by Wine Critic Antonio Galloni, who writes for Robert Parker’s Wine Advocate. This wine is made by the Pilastri family, whose roots go back more than 1000 years, who lives in the town of Ascoli Piceno, located in the Marche region of Central-Eastern Italy.
The Pilastri family has been making wine for more than 300 years and produces red wines and white wines, as well as the fragrant, grape-based pomace brandy Grappa. Made primarily from the soft Montepulciano grape varietal, this week’s feature wine showcases ripe blackberries and spice with hints of Sangiovese’s freshness and signature acidity on the finish. This is a fantastic food wine that I can see go well with everything from meats and cheeses, stews and poultry.
The wines from these regions are nice: Softer than the more intense and tannic Sangiovese wines that predominate from the regions west of here. We tried two; one a 100% Montepulciano wine, one a blend.
Above: A group of eight artists recently descended upon the Pievalta estate, constructing art installations, performing music, and blogging about their experience.
Bioculture, is a pilot project that promotes our territory of Le Marche in the UK. The project spotlights Terroir Marche, a consortium of organic winegrowers, and the Marche region through a new experiential touristic journey which will be undertaken for the very first time by a group of eight young artists of excellence.[...]