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SANGIOVESE DEI COLLI PESARESI

Wines and vines 

GEOGRAPHIC AND HISTORICAL REFERENCES 

The denomination of the Sangiovese of the Colli Pesaresi has been replaced, in 1995, from "Colli Pesaresi". 
A wine that has changed name, updating and dividing in two different wines:" Red Colli Pesaresi ", direct heir of the Sangiovese, and " White Colli Pesaresi", a wine that remains in its ancient tradition.  
It has had a famous and known soul for a long time in fact, locally called Albanella, a base that then takes origin from the Trebbiano Toscano, father of many famous wines. 
In disciplining laws two subzones producing other two wines are entered: "the Colli Pesaresi " Focara Rosso and " the Colli Pesaresi" Roncaglia Bianco. 
To these it is joined" the Colli Pesaresi " Novello. 
The Colli Pesaresi Rosso is produced in the most northern territory of the region excluding the appeninic zone and the Montefeltro. 
It is a zone wide enough going from Gabicce, passing for Sassocorvaro, Urbino,Cagli, Pergola and Mondolfo. 
" The Colli Pesaresi" bianco is situated instead in a less wide zone, going from Gabicce to Urbino (partially), and coming down to Mombaroccio and Pesaro (partially), excluding the bottom of the valleys of the Foglia river. Rich territories of history, traditions and memories from the past tied to events of famous lineages: from Sforza to the Malatesta, to Della Rovere.

COUPLING WITH FOODS

The bouquet, the lively savoury and the detergency of "the Red one", when he is new, advise couplings with first plates with rich sauces and second plates made up of meat and poultry. 
Here the table offers very delicious and precious preparations with the white truffle of Acqualagna and Sant' Angelo in Vado and exalting marriages to this wine. 
It is the wine that can exalt the encounter with the particular and only taste of " the Cheese of Fossa ", hardly taken out from the tufa and from the straw, humid and fragrant,  on Saint Caterina's day (end of November) in Talamello. 
"The White one" offers delicious couplings with fish and white meats. It can be used fresh, also like an aperitif.

VINES

For the "Colli Pesaresi" wine the contribution of the single vines is the following: The Sangiovese (minimal 85%), the recommended or authorized other vines can concur until a maximum of 15%. For the "Colli Pesaresi " white  they can concur: " the Trebbiano Toscano, locally called Albanella, for a minimum of 85%, the recommended or authorized other vines until a maximum of 15%. There are also two subzones of production:" Colli Pesaresi "  Focara Rosso and "Colli Pesaresi " Roncaglia Bianco, as well as" Colli Pesaresi " Novello.

ORGANOLEPTIC FEATURES

ASPECT:  White:Yellow straw-colored. Red: Light Garnet red.
BOUQUET: White: Pleasant, delicately perfumed. Red: Delicate, characteristic. 
TASTE: White: Dry, savoury, harmonic. Red: Dry, harmonious, with  a light bitter bottom.
ALCOHOLIC CONTENT: white total minimum 11.5° C. Red total minimum 11.5 per thousand
TOTAL ACIDITY: Either white or red minimum 5 per thousand.          

OPTIMAL AGE

"The red one" is ready and is about the maturation within the first year. Particularly favorable zones and grape harvests concur the production of more structured wine that resist well at longer times of maturation (2-3 years ). "The white one" must be drunk new.

WINE-GLASS AND SERVICE

Either the red wine or the white one need a goblet of medium amplitude, tapered to the edge to convoy the primary scents at a temperature between 14°and 16° C. 
About in the third year of maturation, for "the red one",it is demanded a spheroidal goblet in order to collect and concentrate the thin heavenly emanations. It is offered at 18° C and more according to the plate and the season.