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GEOGRAPHIC AND HISTORICAL REFERENCES
 The geographic territory in which the
Rosso Piceno Superiore is produced, is somewhat narrow: the zone is placed between
Ascoli Piceno and San Benedetto del Tronto. In total there are 33
municipalities in the zone of production .
They are sweet hills that,
since 1977, have been covered from "the Rosso Piceno Superiore wine road",
and, leaving Offida, it crosses Acquaviva Picena and it reaches San Benedetto.
The ritual of the table
in this zone has been always cultivated with loving promptness, as
demonstrated from the existence of two academies; the "Picena Kitchen"
and the"the Wine
of Marca".
The Rosso Piceno Superiore is part of disciplining laws of the Rosso
Piceno.
It must be said that they are two very different wines , either for
their characteristics or for their geographic area: that's why it has been thought opportune
to deal with them
separately.
The knowledge of the Rosso Piceno Superiore is not equal to its excellency.
This wine shares its notoriety with the main plate of the zone: The mixed fried
of Ascoli, an authentic specialty in which tower the stuffed olives. It's considered from many
people a wine "in the whole meal ",as it is good either with strong
sauce of meat or with live coal meat, the boiled meat and games.
There is
one reason: In the" Superiore" there is a great presence of the
Sangiovese, accompanied by Montepulciano, Passerina and Trebbiano. A particular wine. In
its color, that already invites the eye to a rewarding contemplation: an
unmistakable red ruby . In its taste, harmonious, dry, savoury. In its
strong content, 12 degrees. In the aging, the optimal age is from 2 to 5
years.
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COUPLING WITH FOODS
The coupling proposal is
based on the structure and
the evolutionary state of the wine. More the wine is mature, mellow and
harmonious, more it marries with the savoury and the deliciousness of
foods.
Therefore, the contrast of the wine that satisfies
the palate and creates harmony, couples with the exuberance of one or more
ingredients of a plate.
A wine with excellent qualities, to harmonize with plates with, truffle, bovine
meat, suine or ovine and game.
A wine exalting a
savoury rustic bread with a kernel of local walnut, a seasoned " Pecorino" of
spring grazing grounds, an old parmesan, a soft, fat and very mature
gorgonzola. |
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VINES
The Rosso Piceno Superiore is obtained with
the Montepulciano from 35% to 70%, Sangiovese from 30% to 50%. It is
permitted not more of 15% of the red berry grapes Trebbiano and Passerina.
ORGANOLEPTIC
FEATURES
ASPECT :
Intense red ruby, with glares tending to the purply, hardly mature. The maturation confers to the
wine the vividness in orange glares .
BOUQUET:
Wide, fruity, floral. After three,
four years from the grape harvest, the total fragrancy expresses a heavenly
scent.
TASTE: Dry, savoury and warm. The body is remarkable
, long and mellow the gustative persistence. It proposes experiences of fruits and
withered red flowers, velvety perceptions of liquorice root delicately bitter. Pleasant
pseudowarmth.
ALCOHOLIC CONTENT: total minimum 12° C.
TOTAL ACIDITY:
From
5.5 to 7,5 per thousand.
DRY EXTRACT: from 21 to 27 per thousand.
OPTIMAL AGE
The production disciplining laws allows the consumption of the wine from 1st November of the following year
after the grape harvest. The maturation, after the third year, exalts the
velvety softness of the components.
WINE-GLASS AND SERVICE
This wine matured in a closed
bottle, before
the consumption, prefers to be poured sweetly in a lukewarm decanter in
order to eliminate the solid organic substances and some unappreciate
fragrancies, produced from the natural evolution. It must be served
with a very thin, uncolored, shining and very wide goblet, tapered
towards the extremity with little wine, at around 18°-20°C.
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