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Matthew Jukes recommended this wine in the Daily Mail, writing: “With simple, juicy red fruit and a lovely tang of acidity on the finish you might dismiss this wine as being rather one-dimensional, but there is charm and character here in this delightful little chap and it’s a bargain, too. A superb party wine for all palates I highly recommend Moncaro. (£5.59, Waitrose).” Via Mariano Pallottini 
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Scoop.it!
Vineyards - Growing area: the Marche, in the province of Ascoli Piceno. Location: the vineyards are sited nearby Acquaviva Picena town and are cultivated by using the biological techniques. Age: varies from 8 to 30 years. Soils: derived from alluvially-deposited seabed sediment, predominantly Plio-Pleistocene and Miocene, with predominance of sand and rock sloping down to the coast. Aspect and elevation: on sunny hills at 200-350 m. Grapes: 60% Montepulciano, 40% Sangiovese. Training system: guyot and double guyot. Vineyard density: 2.500-4.000 vines per hectare. Yield: 100 q of grapes. Harvest: hand-picked. Vinification: fermentation at controlled temperature, maceration on the skins in steel tanks with daily pumpovers. Maturation: partly in French oak barrels for 4 months Appearance: ruby red colour tending to garnet at the rim. Bouquet: soft fruit, well-ripened cherry melding impressively into subtler impressions of violet. Long and intense. Palate: dry and sapid, its supple tannins and the alcoholic warmth create an admirable balance. Cellaring - Its obvious youthful qualities best suit it to be enjoyed during its first year, but it give considerable pleasure even after 3-4 years. Serving suggestions - Tomato sauce and ragout pasta, very good with bolognese lasagne and macaroni timbale. Perfect with porchetta (roast whole pig), shank of pork and veal stew. Serving temperature - 16/18° C. Alcohol: 12,5% vol.
Curated by http://www.scoop.it/u/mariano-pallottini ; Via Mariano Pallottini
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Rosso Piceno is the largest AOC of the Marche region of central, coastal Italy. By regulation the wine must be 65% sangiovese – after that you can throw pretty much anything else you like into it. I guess the rosso is indicative that this is red wine – not chardonnay! I drank it in the evening whilst prepping a really delicious 3 meat Bolognese. I like having a wine from the country whose food I am cooking. Spag Bog needs an Italian wine. I had the Fattoria laying around so out popped the cork. I love remembering why I bought the wine for the store in the first place. Memories came back to. The wine is rich without being OTT. Lots of good red and black fruit, nothing damaging, no high acidity, no flawed flavors, just pure wine. Color was garnet and clear, aromas were sweet nothing excessive, and the flavor really easy. You can’t drink heavy wine every night, sometimes not at all, and I get so much more excited over drinking a cheapy like this when everything, including the price, comes together. Loved it, loved the Spag Bog. Producer: Fattoria Laila Via Mariano Pallottini
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Keeping of course to the main focus of this blog, I’m talking about grapes…People? Who knows?… Anyway, the breadth and (mostly) length of Italy is brimming with blended wines of all kinds – red, white, and more recently, pink too. Tonight’s wine was a red from the sadly somewhat oenologically and culinarily obscure Marche (MAR-keh) region, but it’s home to the happy couple nonetheless… Marche is also home to a very fine and famous Italian white wine: Verdicchio (di Castello di Jesi and di Matelica), but ask from what region this wine comes, and there’s usually a long pause, and then most often a reply something like…”Tuscany?”. So when even the region’s most famous wine doesn’t easily associate itself with the Marche name, it’s no surprise that tonight’s Rosso Piceno wouldn’t either. And you’d also think that the fact that Rosso Piceno is a pairing of Sangiovese and Montepulciano – two of Italy’s most famous, and arguably finest red grapes, that it would attract a little more attention – well, here’s a little…Though both Sangiovese and Montepulciano have been cultivated for a quite a long time in Marche, the former is of course most closely associated with Tuscany, and the latter’s full name, Montepulciano d’Abruzzo, clearly gives away its origins. And though there are a few other regions in which these two varieties can meet in the company of a few other varieties as well, Rosso Piceno is the one in which these two varieties can meet on more or less equal ground, with little to no interference from other varieties (the actual blend regulations are 35%-85% Montepulciano, 15%-50% Sangiovese, and up to 15% other local red varieties), and a lot of ground it is too – the D.O.C. includes the entirety of the territory of the provinces of Ascoli Piceno, Fermo, Macerata, and Ancona, which means there are scores of various and interesting terroirs in which these two great grapes can live happily ever after in… So why, after all, are these two grapes so damned great together? Read More Via Mariano Pallottini, Just Le Marche
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The two giants in question are not Primo Carnera and Bruno Sammartino and Rosso Piceno is not the name of the venue for the fight card. The two giants in fact are (shockingly) grapes – Sangiovese and Montepulciano, and Rosso Piceno is the name of an extensive appellation in The Marche. Strangely, despite what I’ve always thought to be the chemistry between the deep plumpness of Montepulciano and the edgey complexity of Sangiovese, there are precious few appellations that allow for a combination of the two. Like I said above, Rosso Piceno can be made almost anywhere in the fairly large region of Marche, so that means that there’s Rosso Piceno, and there’s Rosso Piceno. The regulation’s permissable yields might be a bit too high, but lots of producers severely restrict their harvests as a matter of common practice. And again, because of the extension of the zone, some of the terroirs range from just passable to truly distinctive. So as I’m not prone to wasting your time or mine on sketchy wines, tonight’s bottle is undoubtedly one of the good ones. The Rosso Piceno disciplinare (the specific whats and wherefores of grape blend percentages, aging requirements, etc.) allows for a wide swing in the percentages of Sangiovese and Montepulciano. This evening’s blend was produced exclusively from the Montetinello vineyard in the town of Spinetoli. Montetinello’s situation close to the sea makes it a warm site; this in addition to the vineyard’s dense plantation, and the blend’s heavy lean on Montepulciano (70%) over Sangiovese (30%) make this wine one of the giants of it’s type. Big wine, big food. First course: bucatini all’ amatriciana. Second course/side: Thick-cut bone porkchops oven-braised with cannellini beans, white wine, garlic, sage, rosemary, and a touch of paprika. Via Mariano Pallottini
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The Low Impact Farm MadonnaBruna is located on top of a smooth hill of Le Marche between the town of Fermo and the village of Lapedona, and enjoys a beautiful panoramic view of the green hills and the Adriatic Sea at only 4 km. Via Mariano Pallottini
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