WINES PRODUCED IN MACERATA’S PROVINCE
VERNACCIA DI SERRAPETRONA (DOCG)
Types: sweet sparkling and dry.
The above-mentioned name shares the same production area of DOCG. Is obtained from a blend of at least 80% of Vernaccia Nera Serrapetrona; the remaining 20% could be of other red grapes suitable for cultivation in the Marche region.
The wine is ready after the first year post harvest; when it is aged in wood from the second year is enveloping and spicy, and is designed with a good bottle aging, a keep for 3-5 years.
Serving suggestions:
Vernaccia di Serrapetrona DOCG in the dry type can accompany toast meals as being served with cheese and semi-hard boiled cooking sauces.
Vernaccia di Serrapetrona sweet prefers sweet fruit tarts, biscuits, sweets Carnival, (“chatter” and dry crackers), local sweets (rubble, which in Serrapetrona are called ugly but good). More generally, goes well with sweet pastry, preferably accompanied by jams of blackberries and raspberries that recall the taste and smell of Vernaccia.
Vernaccia di Serrapetrona DOCG Territory of Production :
Serrapetrona (MC)
Belforte del Chienti (MC)
San Severino Marche (MC)
COLLI MACERATESI (DOC)
Types:
• "Ribona", represents the entire territory of the Province of Macerata, with a small area in the province of Ancona, limited to the town of Loreto. The hillsides with exposure to east-noon represent the ideal habitat for the vineyards of Ribona (Maceratino). The specification also includes the types:
• "Sparkling", obtained by natural fermentation, on the lees for at least three months; the entire production cycle must last at least six months.
• "White", with grapes Ribona 70%, the remaining 30% with the addition of vine varieties referred to the side, alone or jointly.
Serving suggestions:
The Colli Maceratesi white aims to enhance the taste of shellfish, rice and soups with white sauces made from shellfish, crustaceans, fish, vegetables and other delicate components. It goes well with white meat of animals in culinary elaborations and light cooking. “Warm” wine, but not overly challenging, the red hills Maceratesi lends itself to a variety of combinations, from meats to pizza with cheese, from vincisgrassi to white meat, such as Rabbit in Porchetta or chicken casserole.
Colli Maceratesi Territory of production:
The district covers the whole territory of the province of Macerata and the Municipality of Loreto, in the province of Ancona, with altitude below 450 meters, excluding the valleys and the plains.
Le terre del Colli Maceratesi Rosso DOC:
Loreto Colmurano
Recanati San Severino Marche
Macerata Montefano
Civitanova Marche Montelupone
Potenza Picena Morrovalle Appignano
ESINO (DOC)
Types: Red, which also includes the Novello type; sparkling whites.
The above-mentioned type in the name "White" involves the entire province of Ancona and the province of Macerata. The blend provides a minimum percentage of Verdicchio, at least 50%.
There is also a "sparkling" version, obtained by fermentation in autoclave. The wine is modern, with low alcohol content and high degree of pleasure and freshness that suggest the immediate drinking it with various combinations at the table.
Serving suggestions:
The Esino white is a wine to drink with fish dishes, preferably based on seafood. It is also good in combination with white meats and cheese savory of low curing.
The Esino is a red wine that prefers cold cuts, ciauscolo and coppa, white meat of pork and red meat. It is delicious with Porchetta.
Bianco Esino DOC Territory of production :
Camerino (MC)
Castelraimondo (MC)
Esanatoglia (AN)
Gagliole (MC)
Cerreto d'Esi (AN)
Fabriano (AN)
Jesi (AN)
Chiaravalle (AN)
Monte San Vito (AN)
Monsano (AN)
Monteroberto (AN)
Maiolati Spontini (AN)
I TERRENI DI SAN SEVERINO (DOC)
Types: Red, Red Superior, Passito and Moro.
The denomination involves the entire administrative area of the municipality of San Severino Marche, located in the center south of the Province of Macerata. There are four types significantly different:
• "Red" and "Red Superior", characterized by a blend of at least 50% of Vernaccia Nera;
• "Raisin", which is also obtained by a prevalence of Vernaccia Nera grapes;
• "Moro", is produced with at least 60% of Montepulciano grapes.
Following the current market trends, wineries try to produce wines that are expression of the territory and enjoyable preferably within the first year after production.
Serving suggestions:
I Terreni di Sanseverino Doc red and Red are a wines to be drunk with dishes based on white meat.
Consumed at 14 ° C in a goblet for light wines of medium capacity, flared. Le Terre di San Severino Moro is a wine particularly suitable to accompany pasta dishes such as the typical 'Vincisgrassi di Macerata' or main dishes of lamb and rabbit.
Serve at 13-14 ° C with a glass for young red wines with medium capacity, flared. The Red Passito goes perfectly with pastries, pandolci rustic, fruit pies, pastries with delicate creams and tarts. Serve at 10-12 ° C in medium size tulip shaped glass
I Terreni di San Severino DOC Territory of Production :
San Severino Marche (MC)
VERDICCHIO DI MATELICA (DOC) and VERDICCHIO DI MATELICA RISERVA (DOCG)
Types: The Verdicchio di Matelica is produced in the types dry, sparkling, reserve (minimum 25 months of aging) and raisin.
In the Archives of State of Macerata there are legal Acts that testify the cultivation of Verdicchio, in the district of Matelica, as early as 1579. There are at least three important considerations that distinguish the Verdicchio dei Castelli di Jesi from that of Matelica:
• The first one is quantitative, the vineyards of the Matelica type are ten times lower in surface;
• The second one is given by the climatic conditions, as the area of Matelica is the only one in all Marche region that runs parallel to the Adriatic coast, in the sense that there is no communication with the sea and, consequently, the climate is continental;
• The third one is that the territory of Matelica has produced over time a particular selection of Verdicchio vine, the result of adaptation of the specific climatic conditions, compared with those of the Verdicchio di Jesi.
Serving suggestions:
Seafood, fish soups, and also white meats are perfect with Verdicchio di Matelica. Interesting to try it with soups and rice. To appreciate fully the structure and softness Serve at a temperature of 8-10 ° C in goblets of medium size.
Verdicchio di Matelica Territory of production :
Camerino (MC)
Castelraimondo (MC)
Esanatoglia (AN)
Gagliole (MC)
Matelica (MC)
Pioraco (MC)
Cerreto d'Esi (AN)
Fabriano (AN)
SAN GINESIO
Types: San Ginesio red, San Ginesio Dry sparkling and sweet.
Type "Red" includes the entire administrative territory of the municipality of San Ginesio, located in the south of the province of Macerata.
The denomination is for two types: "Red" and "Champagne".
The Red is made from a blend of Sangiovese minimum 50%, in combination with Vernaccia Nera, Cabernet Sauvignon, Cabernet Franc, Merlot and Ciliegiolo, alone or in combination, up to a maximum of 35%; the remaining 15% can be assigned to other non-aromatic black grape varieties suitable for cultivation in the Marche Region.
Producers who have requested and received in recent times the denomination, affirm the natural vocation of the area available to produce wines of personality and ready to drink, favored by an optimal balance of soil and climatic conditions, compared with a moderate yield of grapes/ha .
Serving suggestions:
The Doc San Ginesio red is ideal with pasta dishes served with meat sauce, Vincisgrassi (lasagna with meat sauce), grilled chicken, medium-aged cheeses, meats; or with simple dishes of the country tradition, like the one that provides the combination of sausage and mushrooms.
Second courses of meat are well matched with seasoned wine.
Vino San Ginesio Territory of production:
San Ginesio (MC)
Caldarola (MC)
Camporotondo di Fiastrone (MC)
Cessapalombo (MC)
Ripe (MC)
San Ginesio (MC)
Gualdo (MC)
Colmurano (MC)
Sant'Angelo in Pontano (MC)
Loro Piceno (MC)
ROSSO PICENO
Types: Rosso Piceno, Rosso Piceno Sangiovese and novel; also Rosso Piceno Superiore.
Rosso Piceno is produced with percentages from 30-50% Sangiovese and Montepulciano grapes around 35-70%. Could help other red grapes admitted to cultivation in the Marche, in no more than 15%. In the typology Rosso Piceno Sangiovese grape variety in question must be at least 85%.
Serving suggestions:
Rosso Piceno combines very well with soups and stews, accompanied by slightly spicy sauces, local meats, Caciotta of Urbino and porchetta. The type Superiore accompanies dishes slightly more structured, for example based on strong fennel or black truffle. Bears comparison even if matched with small game stewed (stews).
Rosso Piceno Territory of production:
It is the DOC wine of the Marches with the broadest area of cultivation: it includes the Province of Ancona, Macerata and Ascoli Piceno, from the hills of the hinterland to the Adriatic Sea. Excluded are only the areas where it is produced the DOC Rosso Conero and Conero DOCG. The type Rosso Piceno Superiore, however, is produced in a limited area of 13 municipalities in the Province of Ascoli Piceno, more suited to the cultivation of Sangiovese and Montepulciano.
ITALIAN WINE PRODUCTION BY REGION
Italian wine production by region shows interesting data. Focusing on the Marche region, you can see from the data Istat an increase for 2013, compared to 2012 by 13%. As for the data based on the historical average, the Marche region are well above average with a 23%.
The production data of the Marche in 2013 indicate a strong recovery in the quantity, which is given above the million hectoliters, a level not seen since 2006. The strong data is that the trend between categories DOC/IGT wines is contrary.
The data that is most noticeable is that the trend among the categories DOC / IGT / common wines is contrary to that of the rest of Italy. The "million" in 2006 had 200 thousand hectoliters of common wines, what 2013 has in half a million.
If we cross the data of Federdoc and those of ISTAT the answer is: Verdicchio dei Castelli di Jesi, the main regional DOC has decreased from 200 thousand to 130 thousand hectoliters (in 2012), and also the main DOC red, Rosso Piceno lost over 50 thousand hectoliters and today it produces only 70 thousand hectoliters.
So the conclusion on the production of wine Marches of 2013 and on that DOC of 2012: a lot of wine, but of little value.
The production in 2013 of 1.04 million hectoliters is up 14%, and 23% above the average of the last five years (about 850 thousand hectoliters).
The provincial production in 2012 unfortunately is not available, then we look at the production until 2011. The province of Ascoli produces 440 thousand hectoliters in 2013, 15% more than the average of the past. Ancona with 304 thousand hectoliters is 7% above the historical average, while Macerata, with 130 thousand hectoliters, produces twice the historical average. The same proportion is for Pesaro and Urbino: 106 thousand hectoliters from its historical average.
The production of red and white is perfectly balanced at about 500 thousand hectoliters, with whites in 2013, a strong recovery from last year but with a "benefit" on the historical average very similar to that of red wines.
Unfortunately, the incremental production has been mainly in the segment of common wines, which jumped to 490 thousand hectoliters, 160% more (2 ,5 times) the historical average. The DOC wines with 346 thousand hectoliters increased by 6% and about 8% above the historical average, while IGT wines are up 5% but 40% below the historical level: in 2013 only 200 thousand hectoliters against an average of 350 thousand.
Let the DOC in 2012, according Federdoc that calculates a production of 337 thousand hectoliters, very close to 326 thousand hectoliters of ISTAT. The DOC is on a declining trail for the past few years. We went from over 400 thousand to 337 thousand hectoliters in 2012, with an area reported decreased from 7300-7400 to less than 6,000 hectares in 2012.