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
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.[...]
The Marche is surprising in its riches. It has breath-taking snow-covered mountains inland where the spine of the Apennines form a backbone through Italy from north to south. Inland too, away from the coast, the landscape is full of undulating, wooded hills, peppered with picturesque towns and villages and fast flowing turquoise-green rivers. Wood smoke fills the air in the cobbled, steep streets of the many walled medieval towns such as the famous towns of Jesi and Urbino.
Jesi is known to many wine lovers as being the source of one of Italy’s most famous dry, white wines, Verdicchio dei Castelli di Jesi. Over the years as I have taught wine courses and talked about the crisp, dry white wine with the long name, sold formerly in the distinctive amphora-shaped bottle [...]
Italian whites are overlooked, under-appreciated gems, a wealth of local grape varieties waiting to be explored. For generations, outsiders regarded Italy as red wine country. Technology has gone a long way to revolutionizing Italian whites. [...] Pharus “Brezzolino” 2012 Falerio is a semi-dry wine that leans toward the fruity, rather than the elegant. This tiny wine region, Falerio, named for an ancient city in the Picenos region, so small that it is often not represented on wine maps and just lumped in with Marche, produces fruit wines made from grapes baking in the heat of east-central Italy. With pronounced character of tropical banana and Runts candies, the wine lacks acids and finish. For those who like fruity wines without a bite, this might be one to try. $12. ★★★.
This Italian red has delicious ripe fruit on the palate - raspberry and cherry - with hints of liquorice, ending off with a lovely savoury and mint finish.
The Marche on Italy's Adriatic coast is better than most regions at offering great value Italian wine, delivering both personality and value in reds and whites. It is in areas like this I am delighted to meet winemakers like the Bartolomei family.
They are firmly committed to tradition and making wine that represents their terroir-that unique and inimitable combination of soil, microclimate, aspect and local environmental factors which sets one place apart from another. Natalino Bartolomei started the estate in 1970, calling it Ciu Ciu in memory of his father, who worked on the railroads-it really is as it sounds! [...]
“Cantorí is Accadia’s top end of the verdicchio range (three wines are made at the estate), from the highest elevation and lowest yielding vines (2.5 tons/hectare). There’s a distinctive late harvest-like richness here; the nose is powerful and ripe, full of custard pear, vanilla-poached pear, succulent ripe white peach and plenty of honeyed nuances, while the palate is viscous and dense, with a vague impression of sweetness firmed up by a streak of acids and a certain stony-mineral note. Terrific length and depth - a verdicchio of real stature and class. Try with luxury shellfish.