|
GEOGRAPHIC AND HISTORICAL REFERENCES
 If we go searching the Vernaccia di Serrapetrona on "
the Forum Flamini " we meet neolithic industries of silica and ceramics (6.000
a.C.)
at "
the Pisciarella ", " Pian delle Mura ", at "Martuccia " going up until " Torre Beregna
".
The
concerned zone in the production of this DOC sparkling
wine is limited to a narrow area whose center is the municipality
of Serrapetrona, in province of Macerata, that gives the Vernaccia its
name.
Also the municipalities of Belforte del Chienti and San Severino
Marche are part of this zone of production. In this area, at the "Roman
century" times, an advanced
viticolture existed and intensely colored
and declaimed
wines were produced.
This sparkling wine is produced in a limited amount. Rare wine but
very appreciated: famous writers, as Mario Soldati, and well known gastronomists have celebrated its
virtues.
In the sweet Vernaccia approximately 60% of the grapes is subordinated
to natural withering.
Then the obtained must is joined to the product derived from the fresh grapes. In the less amiable type
the fermentation is extended, so the sugary percentages are lowered .
|
|
COUPLING WITH FOODS
It is usually assigned to dessert,
generally to the cake, preferably to dry pastry, biscuits and rustic
sugar-loaves.
Until the beginning of the century, in the country recurrence days, it was offered some puddings of maize meal flavored
with "sapa" (must highly concentrated
on fire) and foaming Vernaccia.
The modest presence of residual natural sugar
of the fermentation and the carbon dioxide, exalt, with delicacy, the fascination of the smelling succession that brings to
meditation.
It
is surprising the approach of the Vernaccia, of dry type, to spicy and semihard
cheeses, medium fat, at fungeous fermentation, as well as to compelling meats, to sauced boiled
meats at
the "mostarda".
|
|
VINES
It is obtained with the grapes of
native Vernaccia di Serrapetrona vine.
Grapes from the Sangiovese, Montepulciano and Ciliegiuolo
vines can concur to this wine production, alone or jointly, in the maximum measure of 15%.
ORGANOLEPTIC FEATURES
ASPECT:
Red vanishig foam, perlage
thin and persistent enough. In order not to lose the fresh frangrance of the wine
the foam, is obtained in short times. Intense ruby color, often crowned from
purple shadings
BOUQUET: Persistent of very mature red fruit,
of confectioneries, of withered red flowers, of spices.
TASTE: Amiable, savoury and warm, velvety and
detergent tannins, persistent balanced soft body, pleasant final taste lightly
bitter. It offers an unusual fragrance and harmony, very rarely found in
the existing red sparkling wines.
ALCOHOLIC CONTENT: minimum 11,5°C.
TOTAL ACIDITY:
5.5 per thousand
DRY EXTRACT: Minimum 22 per thousand
OPTIMAL AGE
It is a typical
natural sparkling red wine, obtained either with the Charmat method or with
the Champenois classic one.
The breaking in on the market must be made at the moment of the sparkling
wine maturity. Only then it expresses all its rich and
fresh fragrance. It must be drunk new.
WINE-GLASS AND SERVICE
The fragrance of the sparkling wine, amiable or
sweet, is
seized in a wide enough stemmed glass, not dispersive, at a temperature of
12°-14° favoring the volatilization of the smelling components and puts in evidence its delicate and warm
nature.The drier one is served at a temperature of 15°-16° C.
|
