The fine wines of the Marche

Colli Pesaresi DOC

Colli Pesaresi red wines are made in an area which encompasses 31 municipalities in the Province of Pesaro-Urbino located at the northern end of the region, but not including the Apennine range and Montefeltro region.
The main grape of Colli Pesaresi red is Sangiovese (minimum 70%), which can be blended with up to 30% of other authorised varietals. There are various types of Colli Pesaresi red wine: Colli Pesaresi red and rosé, Focara red and Novello, Colli Pesaresi Sangiovese and Sangiovese Novello.
The production zone of Colli Pesaresi Bianco comprises the land around Mombaroccio, Petriano, Gabicce Mare, Gradara, Tavullia, as well as some of the land under the jurisdiction of Pesaro, Montellabbate, Sant’Angelo in Lizzola, Colbordolo and Urbino. When young, Colli Pesaresi red pairs very well with pasta dishes and second courses of meat from smaller animals. The delicate aroma and pleasant dry flavour make Colli Pesaresi white an ideal wine for aperitifs. It should be served chilled and pairs well with fish and pasta dishes in seafood sauces without tomatoes.

Bianchello del Metauro DOC

The grape used to make this wine is the Bianchello (Biancame), and only 5% of Malvasia Toscana grapes may be added. It goes very well with molluscs, crustaceans, the sweeter fishes, either raw or lightly marinated, but also with white meat dishes, soups and lightly seasoned pasta dishes. The production area of Bianchello del Metauro encompasses the area around the Metauro River and includes 18 municipalities in the Province of Pesaro- Urbino.
The wine is simple and easy drinking and has acquired more personality and a reasonable longevity over the past few years thanks to the good vineyard management and the implementation of some of the most up to date winemaking techniques.

Pergola DOC

There are three types: Rosso, Novello and Passito. They are made with not less than 70% Aleatico grapes, and the remaining 30% may be other red grape varieties. It weds well with pasta dishes in meat sauce, especially if tacconi pasta is used (a pasta made of bread wheat and flat bean flour). Its fine aroma also makes it ideal as an accompaniment to rabbit and snails wrapped in bacon. The Passito version of this wine is lovely with baked sweets of all sorts. The territory on which it grows surrounds the towns of Pergola, Fratterosa, Frontone, Serra Sant’ Abbondio, S. Lorenzo in Campo, in the province of Pesaro-Urbino.

Esino DOC

To make Esino Rosso the winemaker uses DOC Sangiovese and Montepulciano grapes on their own, or together, for at least 60% of the whole. Other red grapes may make up the remaining 40%. Esino Bianco, on the other hand, is made from Verdicchio grapes (minimum of 50%), with the other 50% being composed of other authorised white grapes. Esino red includes Novello wines, while the whites include sparkling wines. They may be enjoyed throughout the meal because both the red and the white, aside from being novello and sparkling, they pair well with every dish. The production area includes the entire province of Ancona and the province of Macerata, as prescribed by the production regulations of Verdicchio di Matelica and Verdicchio dei Castelli di Jesi.

Verdicchio: from Castelli di Jesi to Matelica

The Verdicchio dei Castelli di Jesi, without doubt one of the most prestigious wine produced here, boasts a singular record: it is the name written on the oldest Italian wine label. Marchigian wines, their relative youth notwithstanding, have earned the approval of consumers thanks to the long range vision of the winemakers, experts at highlighting the remarkable organoleptic characteristics they possess. The hilly areas of the region, where the vines thrive and the best grapes are grown, enjoy all the sunshine and heat needed to create a high sugar level and delicate aromas, the vital ingredients of the fine wines which distinguish this region. So it’s no surprise that fortune blessed the Verdicchio (Verdicchio Dei Castelli di Jesi and Verdicchio di Matelica ), blond, slightly tart, with a surprising simplicity ideal for flavours from the sea.” Up to 15% of this fine wine may be made with Trebbiano Toscano and Malvasia Toscana grapes. It has a fruity aroma and its flavour is fresh and tasty, often with an almond aftertaste. It can be paired with all types of Marchigian cuisine and some fish dishes. It also goes well with white meat in sauces, as long as they are not too greasy, or with mushroom or cheese sauces.

Territory: It is obtained from Verdicchio grape variety, a native variety, and it is produced in the area of Jesi, in the valley of the Esino river , in the hills of Macerata near Matelica and up to the city of Fabriano, in the province of Ancona.

Lacrima di Morro d'Alba DOC

There are two types: Passito and Superiore. This wine is made using Lacrima grapes blended with not more than 15% of non-aromatic red grapes. The
pleasant, delicate structure of the wine makes it a fine accompaniment to pasta dishes with a tomato or meat sauce, marinated forage fish starters and white
meat. Lacrima, in the sweet and sparkling versions, isalso a fine wine with which to end the meal.
Production is restricted to a small area in the province of Ancona, just north of the Esino River and includes the towns of Morro d’Alba, Monte San Vito, San Marcello, Belvedere Ostrense, Ostra and Senigallia.

Rosso Conero DOC

This is the appellation that expresses the area of Ancona, capital of the Marche region. To make Rosso Conero, winemakers use 85% Montepulciano grapes which thrive in their natural habitat here, with other nonaromatic red grapes blended in to make up not more than the remaining 15%. A year after harvesting, Rosso Conero, which contains a fair share of tannins, pairs very well with succulent, fragrant food. When it has aged and become somewhat softer, it goes well with stuffed pastas and pasta seasoned with tomato-based sauces. In the Doric city of Ancona, Rosso Conero is often paired with “stoccafisso all’anconitana”, a local dish based on cod or stockfish. The area where the grapes grow is located on the Conero headlands, southeast of Ancona, more precisely, in the areas around Ancona, Offagna, Camerano,Sirolo, Numana and parts of Castelfidardo and Osimo. The unique climatic conditions with excellent sun exposure and sea breezes not to mention the soils which are mainly chalky clay with low fertility, allow the grapes to mature only when the numbers of bunches are limited on the vines.

Falerio dei Colli Ascolani DOC

This wine is made with the following grape varieties: Trebbiano Toscano (40-50%), Passerina (10-30%), Pecorino (10-30%). They may be used by themselves to make a single variety wine, or blended with no more than 20% of any other non-aromatic authorized white grape varieties from the Province of Ascoli Piceno. Smooth, with a vague hint of molluscs and crustaceans, Falerio is delightful when paired with green “Tenera Ascolana” olives, both fried and stuffed. It also goes well with simple dishes made with themeat from barnyard animals, and with vegetables and soft cheeses.
The value of this wine lies in the coastal culture, which is inextricably linked to seafood consumption: in fact, no other wine exalts the flavour of the local white and blue fish from the Adriatic Sea quite like Falerio.
The grapes must grow in the province of Ascoli Piceno, but not in the higherhills, mountains or valley floor.
The name of the wine derives from the Roman city of “Faleria Augusta”, which contributed wine, oil and grain to the roman Empire and now known as Falerone, situated in the heart of the province on the left bank of the Tenna river.

Offida Pecorino DOCG

Red , Pecorino and Passerina: these are the three wines included under the Offida controlled and guaranteed designation of origin. They are the expression of a terroir which best exemplifies the potential of autochthonous varietals like Pecorino and Passerina. Offida Pecorino wine is made with at least 85% of the eponymous grape, and other non-aromatic white grapes grown in the Marche may be blended in. Offida Passerina must have at least 85% Passerina
grapes, while the remaining 15% may consist of other varieties, as long as they are non-aromatic and grown in the region. Offida Red is made of Montepulciano grapes with no more than 15% of other non-aromatic local grapes added in. Pecorino has a pleasant acidity, is straw yellow with a tinge of
green, its aroma is characteristic and pleasing with hints of white flowers, pineapple, anise and sage. It has a distinct and dry flavour, it’s tasty and fresh
with a lingering aftertaste. Offida Passerina is straw yellow with tinges of gold and has a lovely bouquet of yellow fruit pulp and hints of citrus. Its flavour is
dry, typical, characteristic and fresh. Offida Rosso must be aged for 24 months, 12 of which in wooden casks, and then in the bottle. It has a ruby red colour which turns darker with age. It has a complex and somewhat ethereal aroma with touches of red fruit, liquorice and chocolate, while its flavour is dry, well balanced, typical, soft yet generous. The Offida wines bearing the guaranteed and controlled designation of origin seal are made in the southern regions of the Marche, in an area between the provinces of Ascoli Piceno and Fermo.

An important event for the art of wine making was the opening of a Regional Wine Cellar in 1999 in the leading halls of the ex Convent of St. Francesco in Offida.

Rosso Piceno DOC

There are three types of this wine: Rosso Piceno, Rosso Piceno Sangiovese and Novello. The Rosso Piceno Superiore is also included. The wines are made with grapes from vineyards having the following composition: Montepulciano (from 35 to 70%) and Sangiovese (from 30 to 50%). Any other non-aromatic red grape variety may be added up to a maximum of 15%. Pairings with cured meats and main courses of pork, beef or smaller animals in casseroles with a red sauce are very popular. Especially when young, it weds well with fish soup and roast fish because of its distinctive characteristics. The production area of Rosso Piceno DOC is the largest in all of the Marche and covers three provinces: Ancona, Macerata, Fermo and Ascoli Piceno.

Terre di Offida DOC

Situated on the hinterland of the Picene, it is an area which produces DOC (a guarantee of the Denomination of Origin) wines like Rosso Piceno, Rosso Piceno Superiore and Falerio and recently DOC Offida.
There are six version of this wine: Rosso, Pecorino, Passerina, Passerina Passito, Passerina Vin Santo and Passerina Spumante. Offida Pecorino and Passerina are made in 22 areas, l’Offida Rosso in 17; Vin Santo is limited to the area of Offida and Ripatransone. To make Offida Rosso they use Montepulciano grapes for at least 50% and Cabernet Sauvignon for no less than 30%. For Offida Pecorino they use Pecorino grapes for at least 85%, to which other non-aromatic white grapes may be added up to a maximum of 15%. Offida Bianco Passerina can be made traditionally, as can the Spumante, Passito and Vin Santo versions.
They must contain at least 85% of Passerina grapes, to which all other non-aromatic authorized white grapes from the Province of Ascoli Piceno may be added up to a maximum of 15%. Offida Rosso pairs well with regional dishes, from vincisgrassi lasagna to stuffed pigeon, game and red meats.
Offida Pecorino is best drunk young to savour with seafood and crustaceans. Fish dishes and vegetable soup go well with Offida Passerina, while the Passito is wonderful paired with seasoned cheeses and dry baked sweets.
The production zone of Terre di Offida wines includes 22 areas of the province of Ascoli Piceno, between the Aso and Tronto rivers.
The town ties its own historical and cultural roots to the wine, benefiting a strategic position between sea and mountains. It is not only a place of great interest because it has a complete view of oenological production of the Piceno and the region, but the wine cellar evidences too the ancient tradition of the wine making process in Offida and the area, tradition which during the centuries has become an important element in the agricultural economy of the area. In the area there have been many wine producing farms, that have in the last few years, have confirmed their products in the highest positions of the national and international markets.
An important event for the art of wine making was the opening of a Regional Wine Cellar in 1999 in the leading halls of the ex Convent of St. Francesco.

Colli Maceratesi DOC

The Colli Maceratesi Bianco is made with white Maceratino grapes (minimum 70%), as are the Spumante and Passito versions. Tuscan Trebbiano, Verdicchio, Incrocio Bruni 54, Pecorino, Sauvignon, Grechetto and Chardonnay may be added to make up no more than 30%. Other versions are authorised to include only 15% of additional grape varieties. Colli Maceratesi Ribona, as a spumante or a passito, is made with at least 85% of Maceratino grapes.
Colli Maceratesi Rosso and its Novello and Riserva versions, are made with at least 50% Sangiovese, Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Lacrima Merlot and Montepulcianofor up to 50%. Colli Maceratesi Bianco is a wine to be drunk young and fresh; it exalts the flavours of raw bi-valve molluscs which tend to be on the sweet side, and rice and soups without tomatoes. Colli Maceratesi Rosso can be paired with a variety of dishes: from cured meats to cheesy pizza and typical “vincisgrassi” to dishes based on white meats, like rabbit in a bread crust or a chicken casserole. The production zone is spread over the entire province of Macerata and includes the area around Loreto, in the province of Ancona.

San Ginesio DOC

There are two types: San Ginesio Rosso and dry and sweet San Ginesio spumante. San Ginesio Rosso is made with the following grape varieties: Sangiovese (minimum 50%), Vernaccia Nera, Cabernet Sauvignon, Cabernet
Franc, Merlot and Ciliegiolo for a minimum of 35% and other non-aromatic red grapes may be added up to a maximum of 15%. Dry and sweet San Ginesio Spumante comes from Vernaccia Nera grapes (minimum 85%); to which all other non-aromatic red grapes may be added up to a maximum of 15%. It is a wine with a medium structure which goes well with first courses, especially when it is still young. When left to age, it pairs very well with meat courses. The production area includes all of the areas surrounding San Ginesio anda part of Caldarola, Camporotondo di Fiastrone, Cessapalombo, Ripe San Ginesio, Gualdo, Colmurano, Sant’Angelo in Pontano and Loro Piceno.

Serrapetrona DOC

This wine is made using Vernaccia Nera (black vernaccia) (min. 85%) grapes and 15% of it may be composed of non-aromatic red grapes. The importance of this wine comes from the uniqueness of the Vernaccia Nera, recognised as an autochthonous varietal from the Marche. This wine has a very complex structure and goes well with various types of meat, including game. It also pairs well with pasta in tomato sauces, like pappardelle in wild boar sauce, as well as with seasoned pecorino cheeses. Serrapetrona wine is made in areas which include the entire Serrapetrona district and parts of the territory surrounding Belforte del Chienti and San Severino Marche.

Vernaccia di Serrapetrona DOCG

The Guaranteed and Controlled Designation of Origin (DOCG) certification of Vernaccia di Serrapetrona is reserved for the dry and sweet sparkling wine types. The autochthonous Vernaccia Nera grape is the main ingredient of this wine and it may contain a maximum of 15% of other red grapes. Vernaccia di Serrapetrona is usually sipped with desserts as it enhances the flavours of dry baked goods and biscuits. Until the early 1900s, during rural festivals it was customary to prepare corn polenta seasoned with sapa and sparkling Vernaccia. Another favourite paring is with spicy and semi-hard cheeses with a medium fat content, but also with more substantial meats, boiled meats with sauce and fruit chutneys.
The production area includes all of the area of Serrapetrona and parts of the Belforte del Chienti and San Severino Marche areas. The maximum yield from the vineyard must not exceed 10 tons per hectare.

Verdicchio di Matelica Riserva DOCG

The Verdicchio di Matelica Riserva DOCG (controlled and guaranteed designation of origin) is made with a minimum of 85% of Verdicchio grapes. This may be blended with other white grapes, as long as it does not exceed 15%. It has a straw-yellow colour, smells of ripe fruit and is generally a full-bodied wine with a good structure. It can be drunk as an aperitif or paired with seafood, fish and pasta in a vegetable or seafood sauce. It often accompanies fish soups or oven-baked fish dishes. It is also great with white meat.Verdicchio di Matelica is produced in the Esino valley, on the hills of Macerata near Metalica, all the way to Fabriano in the province of Ancona.

I terreni di San Severino DOC

The production zone of the “I Terreni di San Severino” wines includes the entire area of San Severino Marche, in the province of Macerata. There are four types:Rosso, Rosso Superiore, Passito and Moro. I “Terreni di San Severino” Red wine is made with Vernaccia Nera grapes (minimum 50%) to which any type of other red grape, as long as it is nonaromatic, may make up the other 50%.
“I Terreni di San Severino”moro wine is made using Montepulciano grapes (minimum 60%) to which types of other red grapes, as long as they are nonaromatic, may make up a maximum of 40%. It is a full-bodied wine which goes well with tagliatelle in hare sauce and other pasta dishes with meat and tomato sauces. It is also well paired with white and red meat, game and slightly seasoned cheeses.

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Verdicchio di Matelica DOC

This wine is made with Verdicchio grapes to which authorised white grapes of other varieties may be added for up to 15%. There are four types: Verdicchio di Matelica, Spumante, Riserva and Passito. The best pairing of these wines is with seafood dishes. It also goes very well with raw starters, cured meats and white meat. These wines are made in many of the areas around Matelica, Esanatoglia,Gagliole, Castelraimondo, Camerino and Pioraco in the province of Macerata and in other areas around Cerreto d’Esi and Fabriano, in the province of Ancona.

Verdicchio Castelli di Jesi DOC

The Verdicchio is known as one of Italy’s greatest white wines thanks to its unmistaken character, depth and surprising versatility.
Verdicchio grapes must make up at least 85%, while the remaining 15% may be other authorized white grape varieties. There are seven types: Verdicchio dei Castelli diJesi, Verdicchio dei Castelli di Jesi Spumante, Verdicchio dei Castelli di Jesi Riserva, Verdicchio dei Castelli di Jesi Passito, Verdicchio dei Castelli di Jesi Classico, Verdicchio dei Castelli di Jesi Classico Superiore and Verdicchio dei Castelli di Jesi Riserva. These wines go well with all of the dishes of the Mediterranean culinary tradition, although the best pairing is with fish, crustaceans and molluscs. The production area of these grapes is on the hills in the centre of the province of Ancona and a small part of the area around Macerata. Wines made in the original district, Castelli di Jesi, may use the denomination ‘Classico’ on their label.

The fine wines of the Marche

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The stages of the itinerary