The Doc wines


It is produced exclusively in the hilly areas in the centre of the province of Ancona and in a restricted area of the Macerata province (where the hills of Tavignano lie), and with the grapes of solely Verdicchio or in percentages equal to at least 85%. The maximum production allowed arrives at 140 quintals of grapes per hectare for the common DOC, but the vineyards of Tavignano usually reach between 60 and 100 quintals of grapes, depending upon the climatic conditions of the vintage. In 1968 the Verdicchio dei Castelli di Jesi obtained the DOC classification and in 2010 it obtained DOCG for the versions Reserva and Reserva Classico, mention destined exclusively to those wines aged at least 18 months, of which at least 6 of them in the bottle, and coming from the oldest area of production, in the territories of the municipalities along the river Esino.


Rosso Piceno has existed since 1968 and from that moment onwards it began to witness a progressive growth in terms of overall quality. If historically the Piceno territory has always been associated with quantitatively abundant productions but not equally important from the qualitative point of view, in recent decades, also because of a drastic reduction in the production volumes on a national scale, a new trend seems to be under way, dedicated to differentiation and to the search for increasingly greater quality. But Rosso Piceno is a wine with an ancient and noble tradition, so much so as to be already famous in Roman times. It all began when in the course of the first millennium BC the Piceni, an Italic tribe probably coming from today’s Umbria, settled in the low parts of Le Marche, giving the place its name. Hereinafter, starting from the third century B.C., contacts with the Romans became increasingly intense until reaching total “Romanisation” of the Piceno people. Dating back precisely to this period, thanks to the chronicles of the Roman historians Cato and Polybius, there was the first written evidence of an already flourishing viticulture practised in this region and of considerable quantities of grapes imported to places as far as Gaul. It is the same historian Polybius, moreover, to cite for the first time the “wine of the Piceno people”, distant ancestor of Rosso Piceno and much appreciated by the troops of Hannibal. An anecdote in particular recounts how these soldiers, marching toward Rome, tired and run down, are said to have taken advantage of a stop in the Piceno territory to restore their health and morale with abundant libations and massages using aged red wine. The production area extends from the area of Ascoli Piceno up to the hills between the towns of Arcevia and Senigallia, while the cardinal grape varieties are Montepulciano, for at least 35%, and Sangiovese, for at least 15%, the sum of which must constitute at least 85% of the grape blend. The discipline admits a maximum production that can reach 130 quintals of grapes per hectare, but the vineyards of Tavignano settle at an average between 60 and 80 quintals, depending upon the seasonal conditions.