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Colli Pesaresi Doc Link to product report The denomination Colli Pesaresi has substituted in 1995 the “Sangiovese dei Colli Pesaresi” and includes a white and red wine, apart from the Colli Pesaresi Focara Rosso, Colli Resaresi Roncaglia Bianco, and the Colli Pesaresi Novello.
The Rosso is produced in the northern parts of the region, excluding the Apennine area and Montefeltro. It is an area which is rich in history, traditions and memories linked to important families which lived in these areas: the Sforza and the Malatesta and the Della Rovere. How it is consumed The Rosso is served in ballon chalices at 18-20°c with pasta dishes in rich sauces and meat-based dishes, characteristic dishes which are pork or rabbit based; it is also served with truffle and cheese. The Bianco is served with fish and white meat. It can also be served as an aperitif; it is served in tulip-shaped wide chalices and is served at a temperature of 10-12°C. How it is conserved To conserve properly the wines belonging to the Colli Pesaresi 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 The productive method of the Colli Pesaresi Rosso Doc starts with the fermentation of the must which takes place in contact with the marc, which in this phase releases parts of its substances, such as the anthocyanin and tannic ones. The grapes are then pressed and picked up from a bunch, sulphated with the addition of sulphur anhydride. At this point fermentation and maceration follow for at least 15 days. The drawing of the wine follows which allows for the separation of the skins and the stones from the wine-must, decantation, refining and aging.
In the productive process of the Bianco the grapes are picked up when in a perfectly healthy state and free from parasite attacks which cold compromise the colour of the wine. The grapes are pressed softly and sulphated. Leesing follows with which all suspended particles are eliminated. The fermentation of the clean must follows at a low temperature. At the end the wine is drawn, during which all lees are eliminated. The product is conserved at a low temperature and undergoes further decantation, sulphating and filtrations. At the point the wine is ready to be bottled.
Product report
| Categories | The Doc Colli Pesaresi includes a series of white wines (Bianco and Roncaglia) and red wines (Rosso, Focara and Novello) |
| Description | The Colli Pesaresi Rosso is obtained from Sangiovese (85%) and other recommended grapes (Pinot nero) or authorised up to15%. The Bianco is obtained from Trebbiano toscano, (locally called Albanella) at 85% and other recommended and authorised grapes up to 15%.
Other two types are also produced: Colli Pesaresi Focara rosso and Colli Pesaresi Roncaglia bianco. The first is obtained from Sangiovese, at 85% and Pinot nero at 15%. The second is produced from Trebbiano toscano at 85% and Pinot nero at 15% |
| Characteristics | The Rosso is garnet red in colour with slight violet shadings; the scent is delicate, characteristic, the taste is dry, harmonic with a sour aftertaste, the minimum gradation is 11, 5°C.
The Bianco is pale yellow in colour, it is delicately scented, the taste is dry, sapid, harmonic and the minimum gradation is 11,5°C. |
| Production zone | The Doc Colli Pesaresi is produced in a number of districts in the province of Pesaro-Urbino |
| Present on market | All year round |
| Normative references | The recognition of the Doc Colli Pesaresi occurred with DPR of 2.06.72 issued on GU of 9.08.72 substituted with DM of 3.10.94 issued on GU of 13.10.94 which modified the denomination to the current one |
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