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Bianchello del Metauro Doc Link to product report In the valley of Metauro, a vineyard denominated Bianchello or Greco Bianchello or Biancame, was diffused and imposed since 500 B.C., such that Tacitus mentioned it as one of the main causes for the defeat of Asdrubale, a Carthaginian leader, in the famous battle of Metauro, lost due to the state of drunkenness of his soldiers. The Bianchello di Metauro is one of the most traditional wines of the region of Marche. It takes its name from the Bianchello (or Biancame or Biancuccio), white grapes of the Marche area, a clone of the Greco vines with some affinities to the Trebbiano Toscano, and of Metauro, one of the main rivers of the region, on the bed of which rows of Bianchello vines overlook. The Bianchello DOC enjoys a discreet fame and represents a pleasant companion to fish-based dishes, but it also served as an aperitif. The production interests the catchment basin of the river Metauro in the province of Pesaro and Urbino. The hill slopes exposed south-west in the low hills which from the Apennine spurs roll down to the sea and very prone to the cultivation of these vines. The history which follows has lead this wine to an ever-increasing fame also outside the region of Marche, culminating in 1969 with the recognition of the DOC. How it is consumed The Bianchello of the Metauro usually accompain seafood and delicate fish dishes but also to simple plates of white meats (chest of pollo, rabbit, etc). It is bound together moreover with minestre and laughed and pastes, also dry, and comes served to 8-10°C in decreases within two years from the grape harvest. How it is conserved To conserve this wine correctly the bottles should be stored horizontally on wooden shelves, as this material cushions impacts and vibrations, in the dark, at a constant temperature of 10-15°C and with humidity in the range of 70-75%, to prevent the corks from drying. How it is produced The method of production of the Bianchello of the Metauro Doc aimed at the immediate extraction of the juice from the fruit, in way that the fermentation regard only the liquid part and not the peels.
For this reason the juice is extract with a soft pressure,, in order to avoid deteriorations of the raw materials and , in order to separate the juice from the peels and from the others you leave solid, reducing lessened the laceration of the peels. Then follow the removal of particles in suspension, and the fermentation, than it does not have to exceed the 20°C. Product report
| Categories | The Doc Bianchello of the Metauro is a white table wine |
| Description | The Bianchello del Metauro is obtained with grapes Bianchello for a minimum of 95% and Malvasia Tuscany for a maximum of 5% |
| Characteristics | The Bianchello of the Metauro has yellow color, with shadings greens; the scent is tenuous and delicate, enough persistent of fresh fruit and white flowers ; the taste is dry, much coolness, harmonic, with most delicate alcoholic perception; the minimal gradazione is of 11,5 degrees |
| Production zone | The Bianchello of the Metauro Doc is produced in the entire territory of: Fano, Cartoceto, Saltara, Serrungarina, Montefelcino, Isola del Piano, Fossombrone, S. Ippolito, Montemaggiore, S. Giorgio, Piagge, S. Costanzo, Orciano, Barchi, Fratterosa; in the administrative island of Mondavio called Cavallara, comprised between the territories of Serrungarina, Montemaggiore, Piagge, S. Giorgio and Orciano and in part of the territories of Urbino and Formignano |
| Present on market | All year round |
| Normative references | The recognition of the Doc "Bianchello del Metauro" occurred with DPR of the 2.04.69 on the GU of the 10.06.69 |
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