Production area:
The area of production of this famous wine piceno is pretty broad, it is the largest among those that characterize the various DOC Marche. Its origins are ancient and date back even to the people of Piceni Italic people who lived these hills the establishment of the first Romany. The production area of Rosso Piceno then extends to the provinces of Ascoli Piceno, Macerata and Ancona, from the hills to reach the Adriatic Sea.

Grape:
Is the result of traditional winemaking best Sangiovese grapes and Montepulciano. According to the specification, in fact, Rosso Piceno is produced with percentages ranging from 30 to 50% Sangiovese, and from 35 to 70% Montepulciano. Other red grapes admitted to cultivation in the Marche can compete for no more than 15%.

Organoleptic characteristics:
The colour red ruby was tending to violet shades that become blurred with the progressive aging. After a first approach to particularly winy taste, there are hints the fruity and floral, with a clear and pleasant couple of plum, his unmistakable characteristic. The overall taste is rather dry and very harmonious, without having a marked astringency too, while maintaining some structure in a body decided. The possible presence of sediment is considered synonymous with authenticity.

Chalice and service:
Serve in Bordeaux glasses at a temperature ideal of 15-16 ° C.

Matching with food:
The best match is with the big beef roast, of course with the famous firings in porchetta local and tasty and aromatic sausage typical of the territory. Excellent with cheese Marches, Caciotta of Urbino Pecorino of the Sibillini. Very good soups with vegetables and legumes, and serve with boiled meat sauces bodied, slightly spicy taste.