Denominazione di Origine Controllata
The Rosso Piceno DOC, also known as Piceno, lies in the Marche region, stretching from the inland hills down to the Adriatic coast. Its production area covers the province of Ancona, excluding the territory reserved for Rosso Conero, together with the provinces of Macerata, Fermo and Ascoli Piceno, bounded by the Metauro river to the north and the Tronto river to the south, on the border with Abruzzo. The vineyards sit on hillsides generally between 300 and 600 metres above sea level. Soils are predominantly clay-based, over a calcareous and marly substrate. Two black grape varieties form the backbone of the appellation: montepulciano, making up 35 to 85 percent of the blend, and sangiovese, 15 to 50 percent, with up to 15 percent of other non-aromatic red varieties permitted in Marche completing the blend. Through the sheer size of its territory, running the length of the region from north to south, Rosso Piceno stands apart from more localised neighbours such as Rosso Conero, confined to the area around Ancona.
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Rosso Piceno comes in several styles. The base wine shows an intense ruby red colour with violet hues, red berry aromas and a balanced palate with moderate length; it is often enjoyed young. The Novello style, made by carbonic maceration, displays a bright ruby colour, floral notes with red berry nuances, and a fresh palate meant for early drinking. The Sangiovese style, in which the variety must account for at least 85 percent of the blend, shows a ruby robe with violet reflections and aromas of blackberry and redcurrant. The Superiore style, produced in a restricted area of southern Marche and aged for at least one year before release, develops garnet-orange hues, notes of liquorice and cocoa, and a fuller structure suited to further ageing. The younger styles pair readily with red meats and sauced pasta dishes, while the Superiore suits game, braised meats and aged cheeses.
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