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Rosso Piceno
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Classification: DOC (Denominazione d'Origine Controllata / Quality wines produced in specific regions)
Color: More or less intense ruby red
Region of production: Ancona, Ascoli Piceno, Macerata
Minimum alcohol content: 11.5%
Grapes use: Montepulciano from 35% to 70% and Sangiovese from 30% to 50% |
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This DOC (Denominazione d'Origine Controllata / Quality wines produced in specific regions) appellation wine, is grown in a primarily hilly area at the foot of the Sibillini Mountains in the southwest of the Marche region on the central part of Italy's eastern coast. In ancient times, before the Roman domination, the indigenous Piceni people used to live there.
Mentioned as early as the Roman period by the likes of Polibius (an historian of Greek origin who lived in Rome) and Pliny the Elder (a Lain writer and historian), today a vast area, extending from Ascoli to San Benedtto del Tronto, is covered with vineyards growing the Rosso Piceno grape, a cultivation zone that winds its way through 33 different towns, all constituting very important stops on the picturesque wine itinerary bearing the name of the same venerable grape. Ready to drink within a year of harvesting and characterized by clear ruby red highlights, this wine can be drunk young.
The flavors of the local cuisine tend to bring out the best in this fine appellation wine which, in turn, is itself greatly enhanced by the local food, creating tasty, well-balanced marriages of tastes. Rosso Piceno goes very nicely with the sea food featured in the cuisine of the Marche region, long accustomed to accompanying fish with young red wines. Served cool at a cellar temperature of between 14 and 16° C, it can be enjoyed with soups made from fish, tomatoes and zesty red peppers. The best thing is to enjoy it with a fish bisque or mixed platter of grilled fish, especially sardines, anchovies and mackerel. Its warm, delicate flavor also goes nicely with the heartier flavor of fried seafood like mullet, anchovies, sardines and shellfish.
Rosso Piceno has a natural ethereal quality that is punctuated with the distinctive, intense notes of red fruits, black and maraschino cherries, which makes it perfect with rich, flavorful foods. Rosso Piceno thus goes perfectly with pasta dishes featuring truffles or rich meat sauces. It is also delicious with a hearty legume stew, or a soup made from beans, chickpeas and lentils, as well as with polenta and sausage.
The qualities of the grapes that go into this appellation wine also allow for a longer aging period, up to three years. Once it has been allowed to mature and refine, the velvety softness of this wine is further in evidence. Its tannic tenor becomes more pronounced as it assumes a fuller body and slightly bitter bouquet; these more mature characteristics make it as an ideal companion for grilled meats, roast beef and traditional Italian dishes featuring mixed boiled meats.
To be served in large glasses, preferably at a temperature of 18 to 20 °C, not long after decanting the wine into a carafe, Rosso Piceno is also worth sampling with a mixed platter featuring the fried specialties of the Ascoli area in the far south of the Marche region, first and foremost, the famous stuffed and breaded olives. And, by all means, don't forget to try it with some local game or some sharp, seasoned cheese, accompanied perhaps by some wonderful walnut bread.
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