Falerio dei Colli Ascolani

FALERIO DEI COLLI ASCOLANI

GEOGRAPHIC AND HISTORICAL REFERENCES

In the Picena province the cultivation of the vine goes back to remote times: according to some students it is dated before the Roman conquest. The populations of the valley of the Tenna river were expropriated from some of their agricultural territories by the Julia law in 92 a.C..
The veterans of Cesar 's legions who settled there, found in such area vines cultivated with a technique similar to the Etruscan one.
At the center of the ways for " Asculum ", and" Firmum " it was just situated " Faleria Augusta", opulent town and heart of the production of optimal grapes, tributary town of Rome for wine, wheat, oil.
It is very important, according to the oenologists, the equilibrium of the Falerio. Someone defines it a combination between the Verdicchio and the Bianchello, obviously for its organoleptic qualities. Disciplining laws attribute to the Trebbiano (in important measure) the force of this wine, calling other important vines (Pecorino, Passerina, MalvasiaTuscany, Verdicchio, Pinot bianco) to concur for a more modest share.
The production zone is in the hilly territory of the province of Ascoli, excluding the high hilly and mountaineous zone as well as the bottom of the valley. This zone laps the province of Macerata until reaching the sea.

COUPLING WITH FOODS

Stimulating aperitif at 8°C. Persuasive with the iodine fragrance of alive molluscs, crustaceans and cephalopoda cooked with vapor.
The musky taste of " the Moscardino "(small white polyp) cooked in a closed pot without water or sauce, emerges with the freshness of the Falerio. It exalts the diaphanous " canocchia " (squilla mantis) half-cooked with two leaves of laurel as the fishermen on their sailing boats used to do . At 10° C. the Falerio offers a delicious marriage to the complex taste of the green olives "Tenera Ascolana" tastily stuffed, as soon as fried. It accompanies well with bakings and simple sauce of poultry, with sweet puddings of vegetables. At 12° C. it assumes a sufficient softness to accompany tender, semi-fat cheeses, with moderated acidity.

VINES

"The Falerio" is obtained mostly from Trebbiano grapes coming from the best climatic territories of the Piceno zone. For some time some native vines are integrated in the installations registered in the roll in order to offer a nearer character to the typology remembered in the ancient memories. The grapes are composed from 80% maximum of Trebbiano Toscano, with the addition of a maximum of 25% of native vine grapes such as the Pecorino and the Passerina , as well as the Verdicchio, Pinot Bianco and Malvasia Tuscany which cannot exceed 7%.

ORGANOLEPTIC FEATURES

ASPECT: Tenuous yellow straw-colored. When the grape harvest is anticipated in order to obtain a wine particularly fresh of scents and lively acidity you may notice shadings with a green tendency.
BOUQUET: Fresh, green and pale flowers (Hawthorn, Acacia, peach-tree, etc.)
TASTE: Mellow at first, it turns to dry exalted from the fresh and stimulant acidity in equilibrium with the alcohol. The whole olfactory, taste, tactile gentle dissolves between thin, appreciate pseudosweet and bitter perceptions.
ALCOHOLIC CONTENT: total minimum 11,5° C.
TOTAL ACIDITY: minimum 5 per thousand.
DRY EXTRACT: 16 per thousand.

OPTIMAL AGE

It's a wine to be drunk new, preferably within its first year of life. In the best exposures of the territory and in the best vintage years the wine expresses very important structural characters that also prolong themselves more than 24 months.

WINE-GLASS AND SERVICE

This wine needs a goblet of medium amplitude, tapered to the edge in order to convoy the primary scents at a temperature between 14° and 16° C. In its about third year of maturation it needs a spheroidal goblet so that it may collect and concentrate its thin heavenly emanations. According to the plate and the season it is offered at 18° C. and more.