Colli Maceratesi Doc

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The Doc Colli Maceratesi is produced in the area of the province of Macerata and Loreto in the province of Ancona. It is a traditional wine produced in the area which Guido Piovene in his famous “Journey through Italy” describes as the “most authentic (area of) Marche”, that between Jesino and Fermano. Although less famous than other wines of the area, the Colli Maceratesi is a white table wine which can give good results, and is as fine as any other Italian wine.

How it is consumed

The Colli Maceratesi Doc is served with sea-based antipastos (such as molluscs and clams, oysters), fish based dishes (such as calamari and cuttle-fish), common sole au brace and white meat. It is served in flared tulip-shaped chalices at 8-10°C, within two years from vintage.

How it is conserved

To conserve properly the wines belonging to the Colli Maceratesi Doc there are no rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is produced

In the production of the Colli Maceratesi Doc the grapes are softly pressed, then put to ferment far from the marc which could compromise the colour and the quality of the wine. Therefore the direct extraction of the juice from the fruit takes place, in a way that the fermentation regards considers only the liquid part and not the skin. For this reason the pressing phase is not always completed, to avoid the deterioration of the raw material and often the pressing phase is completed on whole grapes which serve to separate the must from the skins and from other solid parts, thus reducing to a minimum the laceration of the skins. The must is leesed so that the suspended particles are eliminated, the sulphating phase with sulphite anhydride and fermentation which must not exceed 20°C. At the end the drawing of the wines takes place with various decantations which allows the wine to become limpid. Once decantation is over the product is ready to be bottled.

Product report