ROSSO PICENO DOC
Production area and denomination
Rosso Piceno DOC is the first DOC created in the province of Ascoli Piceno, in Marche region, center east of Italy, in 1968.
Disciplinary of The consortium VINI PICENI provides 2 types of Rosso Piceno: Rosso Piceno DOC and Rosso Piceno Superiore DOC
Both of wines are a blend of red grapes:
- Montepulciano (from 35 to 85%)
- Sangiovese (from 15 to 50%)
- Another non aromatic red grape cultivated in the Marche region (from 0 to 15%)
The grapes used to produce Rosso Piceno Doc must be cultivated in the provinces of Macerata, Fermo, Ascoli Piceno and Ancona. The northern boundary of the whole area is the river Metauro, the southern boundary is the river Tronto, while the western boundary is the beginning of the Apennine range.
The vineyards must have at least 2.200 vines per hectare.
The maximum production of grapes per hectare of must not be more than 13 tons.
Minimum alcohol content allowed is 11%.
The production zone of Rosso Piceno Superiore Doc is much smaller and comprises only the 13 most southern towns of the Marche region, where the ministry disciplinary standards state that this area is “perfect for grapevine cultivation”.
The maximum production of grapes per hectare must not be more than 12 tons
Minimum alcohol content must be 11.5%.
The Rosso Piceno Superiore wines must age for at least one year. they cannot be sold before November 1st of the year after the harvest.
tasting Rosso piceno
Rosso Piceno DOC has a ruby red color, bouquet is delicate, the flavor is pleasantly dry, with few tannins, round and harmonic.
Rosso Piceno Superiore DOC can have garnet red shades due to ageing. The bouquet is more complex with notes of violet and berries. The flavor is mineral, persistent, round and harmonic
Due to few and gentle tannins, Rosso Piceno and Rosso Piceno superior are perfect with grilled meat, aged cheese. Rosso Piceno Superiore can also pair roasted and wild meat.