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GEOGRAPHIC
AND HISTORICAL REFERENCES
 It is the most diffused wine
in the Marches: its
geographic territory encloses a very immense hilly-coastal zone of three provinces
(Ancona, Macerata and Ascoli Piceno ). The Rosso Conero and Rosso Piceno
Superiore production areas are excluded.
A wine of the ancient Piceni's lands who reached, with this " nectar of Gods ", high levels of quality and
quantity.
In fact many praises were done by the ancient authors about the Piceni wines
.
Polibio, in describing the passage of Hannibal in the Piceno, says that with those old wines
the general encouraged and cured the men and their horses ("opulenta
fertili provincia exercitum alebat veteribus vinis, quorum permagna est
copia, perdes equorum abluens ").
The Red Piceno goes from the Cesano to the Tronto and only after crossing
the 43° degree of latitude it is transformed in" Superiore ".
The wine
has a well defined character even if some structural diversities are found, imputable
to
the extension of the territory in latitudinal sense and for various
climatic situations.
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COUPLING WITH FOODS
The union with soups is
appreciated, remarkable in the structure and for the ingredients of the
sauces (beans, chick-peas, lentils, minestroni, pudding of maize meal, stuffed fresh
pasta, etc). It is coupled well with raw and cooked charcuterie (salami, ciauscolo (soft cured pork salami), cotechino (boiled sausage), etc).
Optimal with second plates of pig, beaf, poultry, little birds with tomato sauce, with soft
and fat aromatic meat (lamb and kidskin), with roast of pig, turkey.
Above
all if new, it well marries with fish soups with tomatoes and red and
green peppers, with fried fish with remarkable scent-aroma and strong structure
(red mullets, anchovies, sardines, molluscs, chefalopoda),
with pelagic animals braced on live coals (sardines, anchovies,
mackerel , etc.) |
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VINES
To the mixture of grapes of the Sangiovese
vine from 30%to 60% and the Montepulciano vine from 35% to 70%, small percentages of red
berry grapes are added, to integrate the scent, to obtain maturation and
softness in a short time.
ORGANOLEPTIC
FEATURES
ASPECT: Red
ruby with purply shadings attenuated in the course of the year. The maturation
gives the ruby color brightness and, at its third year, it tends to the
orange.
BOUQUET: Vinous-fruity evolving to the fruity-floral, to the ethereal.
TASTE: Dry, savoury, just tannic.
The maturation confers softness, greater equilibrium, enrichment of thin
and fine scents. The gustative persistence reminds tastes of fruits (plums, carob
beans)
withered red flowers, liquorice root.
ALCOHOLIC CONTENT: total minimum 11,5°
TOTAL ACIDITY:
from
5.5 to 8 per thousand
DRY EXTRACT: from 21 to 27 per thousand
OPTIMAL
AGE
It must be drunk new: between the first
and the second year. It can be conserved, according to the vintage years and
the zones, until three years and more. A moderate aging in oak barrels and a sharpening in bottle exalt its natural
qualities.
WINE-GLASS AND SERVICE
Goblet of medium
amplitude, uncolored, smooth , very thin,
long stem, in order to grasp the yielded smells of wine
ready at 16° C. More spherical and tapered towards the top in
order not to disperse the scents and the thinner aromas, developed in
the process of maturation, perceptible with greatest pleasure at 18°-20°C.
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