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GEOGRAPHIC AND HISTORICAL REFERENCES
 It's the Monte Conero the geographic reference of the production
zone, a cape of pliocenic origin, detached from the Appennine ridge, that
erge from the low coast for 572 meters to the South - East of Ancona and
dip hasty in the Adriatic sea.
The agricultural lands deriving from the chipping of
the " Monte " originate structurally different wines that conserve the unmistakable character of
the Montepulciano. 7 municipalities are involved in total or partially.
Its origins are very ancient: there's a trace of some Benedictines
producing, with the
collected grapes at the strata of
the Conero, a splendid red wine. Perhaps they were themselves to name the wine,
deriving it from the name the Greeks gave to
the strawberry-tree or "cerasolo marino", growing on the flanks of the
Conero.
To the Red Conero it
is attributed also a laudatory judgment of Plinio the Old in his "
Naturalist Historia " whereas between them the" anconetani ones" enjoyed
a particular reputation.
Recognized DOC in 1967, the Rosso Conero
provides for the prevailing use of Montepulciano grape comparing with the Sangiovese one.
The
characteristics of the product derive from this supremacy of the Montepulciano: a full ruby color,
a full-bodied wine bouquet, full, fruity, velvet-smooth and
harmonious.
It's a wine to be drunk aged three years about
; even if some experts think it can be conserved longer.
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COUPLING WITH FOODS
After a year from the grape harvest the
Rosso Conero, fruity, savoury, tendentially tannic, is pleasantly coupled with
delicious, fat, aromatic foods, of sweet tendency too. When
it is more mature
and softer it well couples with first plates of stuffed pasta (tortellini, agnolotti, ravioli, etc.) and first
plates flavored with red sauces, also of meat ones. It is custom in the Dorica
town to bind together the Red Conero with the" stoccafisso all'anconetana"
on condition that the wine is perfumed, hardly mature, in order to
contrast the rich sauce of scents and aromas, extravirgin olive oils and humors and in order to conquer the palate gently. The more
structured type, opportunely aged, is happily bound together
with roast of red meats, game and braised. |
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VINES
The Rosso Conero is produced with grapes of
Montepuciano vine. Even the grapes coming from Sangiovese vine can concur
to the production of the wine, provided that in not advanced measure of 15% of the total.
ORGANOLEPTIC
FEATURES
ASPECT:
Intense red ruby with purply shadings hardly ready, it turns to garnet
red and to orange tendencies with its maturation.
BOUQUET: full-bodied, persistent, vinous in the
first period, it attenuates such characters making the fruity smells tending to the
floral emerge at its maturity.
TASTE: Dry, savoury, tannic, it
acquires softness with maturation. It's persuasive and velvety in its full
maturity. Persistent and harmonious, with delicate bitter tendency, it
proposes to the taste a likeness of fruits and withered red flowers.
ALCOHOLIC CONTENT: total minimum 11,5°
TOTAL ACIDITY: 5 per thousand minimum
DRY EXTRACT: 22 for thousand minimum
OPTIMAL
AGE
Some productions are matured for approximately a year
at the company of the producer with a period of sharpening in wooden
barrels. The selections of remarkable structure need two, three and more years
of maturation, and they keep long time.
WINE-GLASS AND SERVICE
As soon as ready it is offered around
16° C in an ovoidale goblet, slightly wide, in order to grasp the fruity scents
sometimes with residual of vinosity. The long matured wine, with austere and soft taste,
is offered at 20° C in a very wide goblet tapered towards the top to
smell the thin and complex smelling message.
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