Wine
ROSSO CONERO
Produced from grapes which ripen in a restricted sunny area in the foothills of the mountain which goes by the same name just south of Ancona. The prevailing protagonist of it's composition is the fruit of the Montepulciano vine to which may be added Sangiovese in quantity not exceeding 15% of the total. It is an exceptional wine with a remarkable Mediterranean temperament, a ruby red colour, clear and brilliant, dry flavour pleasing to the taste, rich fruity nose, full bodied and velvety. Alcohol content not less than 11.5%.
It was particularly appreciated by the ancient Romans and is an ideal companion of roast meats, game and in general all rich and spicy food - a strong personality.
LACRIMA DI MORRO D'ALBA
A high quality wine produced in a small area north of the River Esino in the province of Ancona with Morro d'Alba at it's center. It is produced from the lacrima grape, native of the area. A rich ruby red with violet reflections in young wines. A pleasant, dry but smooth taste and a rich fruity nose reminiscent of bilberries and violets. Almost a varietal, a maximum of 15% of other grapes of approved varieties may be added for correction purposes, normally Montepulciano and Verdicchio. After the first racking in late December a 2nd fermentation is induced by the addition of a must produced from partially dried grapes (a method known as the "governo Toscano").
Normally consumed as a young wine during the year of bottling but sometimes aged for up to 3 years. Best served at below room temperature (around 15°C) Goes well with Vincisgrassi, lasagna, pasta dishes with a tomato and meat sauce, all roast and grilled red meat and game.
ROSSO PICENO
Amongst the thirteen, the one that covers the largest zone of production covering the entire lowlands and medium hills of the centre and south of the region. In the most part, the territory inhabited by the ancient Piceni.
Sangiovese and Montepulciano are used in it&'s production with added small measures of Trebbiano and Passerina. A beautiful ruby red colour and a pleasant dry and fruity flavour graded at 11.5% increasing to 12-13% which qualifies the wine as "superiore".
Typical of the hills above Ascoli Piceno which degrade towards the sea. Accompanies dishes of roast meats ( best with lamb), fries and grills and seems made to measure with the choice fried olive ascolane (large green olive stuffed with minced meat and fried in bread crumbs).
Food
Pasta triumphs in Marche, with preference given to homemade versions.
Housewives prepare mountains of wide tagliatelle, and maccheroni destined to be filled with exquisite flavours. Women from Le Marche are traditional good cooks. Even today in the country the would-be daughter-in-law must pass muster with her future mother-in-law: she must know how to lay out a perfectly round layer of pasta that is of uniform thinness, and to cut it in a variety of shapes. Her masterpiece is called vincisgrassi; (beat fat), a variety of pasta made with eggs, stretched to lightness and cut in rectangles which, boiled, are layered in a casserole with a sauce made from chicken livers and mushrooms dusted with grated cheese, covered with bechamel sauce and baked in the oven.
Portorecanati, on the Adriatic sea,is famous for its brodetto or fish soup. Also prepared along the coast, the brodetto marchigiano made with fish dipped in flour, fried in a mixture of oil, onion and parsley, and flavoured with saffron. Ingredients are different in other areas. Another specialty is the pecorino cheese, a cheese made from sheeps milk, ricotta (a kind of cottage cheese) from Visso and the olive ascolane, big white olives filled with a mixture of cheese, egg, nutmeg, white meat chopped and mixed with prosciutto, mortadella and salame, lemon peel and parsley, then dipped in beaten egg and bread crumbs and fried in oil. We are updating our website with some easy recipes to let you taste our delicious food.
wine, wine, wine...
Two native varieties stand out along the Adriatic coast, the white Verdicchio and Verdicchio superiore, and for red lovers Montepulciano, originally from Abruzzo but now widely planted in our region. The influences of Tuscany and Romagna can be tasted in Sangiovese; and Trebbiano (planted nearly everywhere). Montepulciano can be remarkable on its own, though it also has a natural affinity for blends with Sangiovese, in such fine reds as the Rosso Piceno and Rosso Conero. Don't forget to taste the excellent Lacrima di Morro D'Alba produced in very limited quantities and appreciated all across the country.
We are currently organising wine festival days to let you try our wines and taste the difference...for us tradition really counts!!!